Food,  Recipes,  Recipes,  Sauce,  Uncategorized,  Wellness

Vegan Butternut Squash Macaroni and Cheese




Last year I remember following a few people on my Instagram feed who were making VEGAN cheese sauces out of squash and sweet potatoes! I tried making one last year that (I’ll admit) was below average. But this year, I’ve upped my “cheese-sauce making skillz”. This sauce is damn delicious and is versatile. I put it over pasta but I have a ton leftover. I’ll probably steam some veggies to dip in it, put it over my breakfast scramble, and to be honest, probably eat it with a spoon. IT’S THAT GOOD. Not to mention, just a few simple steps! Even if you’re not vegan, it’s a nice mixup and easier on the belly than regular cheese.


Let’s get cooking!







  1. Preheat oven to 400F.

  2. Peel and dice 1/2 large butternut squash into small cubes and line on a baking sheet.

  3. Spray butternut squash cubes with avocado oil cooking spray, sprinkle with 1/2 tsp sea salt, 1/2 tsp black pepper, 1/2 tsp garlic powder, and 1/2 tsp cumin. Toss and make sure cubes are spread evenly across the pan. Bake at 400F for 30 minutes.

  4. While squash is cooking, boil a pot of water and cook pasta of choice according to cooking instructions. Once pasta is cooked, strain and set aside.

  5. Remove squash cubes from oven when cooked, and set aside.

  6. Add 1/2 of a 16oz. can of Coconut Milk, 2 tbsp Nutritional Yeast, 1/2 tsp Sea Salt, 1/2 tsp Black Pepper, 1/2 Tsp Cumin, and squash cubes to a blender or food processor. Blend on medium speed until a THIC sauce forms. May have to stir a bit to achieve the desired texture!

  7. Top pasta with “cheese” sauce and ENJOY!






If you enjoyed this recipe, post a photo and tag @PumpAndCrunch on FaceBook or Instagram 🙂



Yours In Health,


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