Vegan Butternut Squash Mac N Cheese with Broccoli & Chickpeas

Vegan Butternut Squash Mac N Cheese.jpg

Ready for a cozy fall recipe? I recently made up this Vegan Butternut Squash Mac N Cheese, and it is now my official favorite cozy meal.

It’s super easy. Just need a baking pan and one pot.


  • 1 medium butternut squash

  • 1.5 cups coconut milk (from a carton)

  • 1 tablespoon vegan butter or olive oil

  • 1.5 tablespoon fresh thyme (or 1/2 tablespoon dried thyme)

  • 1/2 tablespoon garlic powder

  • 1 teaspoon onion powder

  • 1/4 cup nutritional yeast

  • 1 teaspoon dried coriander (you can sub other seasonings like a little chili powder, parsley, or whatever you have around)

  • 1 16 ounce package of pasta (I used shells)

  • 1 head broccoli (chopped into small florets)

  • 1 can chickpeas

  • salt and pepper to taste

  1. Wash off the butternut squash and place in a glass baking dish large enough to hold it. Fill the bottom of the pan with about 1/2 inch of water. Bake at 350 degrees until the squash is easily pierced with a fork, about 70-90 minutes. This step can be done in advanced to save cooking time if you want!

  2. Let the squash cool. Remove the peeling. Scoop out the squash and put into a blender. Make sure to scoop around the seeds and fleshy inside located at the bottom of the squash. Compost or dispose of that junk.

  3. Add squash, coconut milk, nutritional yeast, vegan butter or olive oil, and all seasonings to blender. Blend until smooth.

  4. Cook the pasta in a large pot according to the directions until al dente. You want the pasta to not be completely cooked all the way so you can cook it in the sauce. Add the broccoli to the boiling pasta water during the last minute or two of cooking.

  5. Drain the pasta and broccoli and put back in pot. Add in the chickpeas.

  6. Mix in the sauce and let simmer on low, stirring occasionally, for 5-10 minutes or until the pasta is completely cooked.

  7. Add more salt and pepper if needed.

  8. EAT IT UP.

Note: if you don’t have a blender, you can also mash everything in a medium pot over low heat. You can also sub fresh garlic and onion in place of powder. Just dice up 1/2 an onion and three cloves of garlic and sauté over medium heat until onion is translucent and then add to blender.