My Veggie Chef

Butternut Squash Mac and Cheeze


This dish is a warm, comforting treat! Fresh butternut squash and carrots are blended together with raw cashews and non-dairy milk to create a healthy cream sauce. Just toss with whole wheat pasta, top with our Panko Sage topping, then bake to perfection!


  • Butternut Squash
  • Carrots
  • Cashews
  • Dried Sage
  • Garlic Powder
  • Nutmeg
  • Nutritional Yeast
  • Onion Powder
  • Panko Breadcrumbs
  • Pepper
  • Salt
Cook Time
40 min
Pairs With
White Wine
Good To Have
Salt Pepper Milk Of Choice Food Processor
Wheat Cashews
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Cooking Instructions

  1. Defrost 24 hours in refrigerator.
  2. Preheat oven to 375 degrees.
  3. Heat a large pot of water over high heat. Add pasta to water and cook until pasta is very al dente, about 6 minutes. Drain and set aside.
  4. Meanwhile, heat a large skillet over high heat. Add squash mixture to skillet along with 1.5 cups non-dairy milk. Bring to a boil and cook until squash is tender, about 10 minutes.
  5. Add squash mixture to blender and blend until smooth and creamy. Toss with pasta and pour into a casserole dish.
  6. Top with breadcrumbs and bake for 20 minutes. Enjoy with a side of steamed green beans or a fresh salad!


  • White Wine
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