This vegan butternut squash mac and cheese is an easy, healthier version of the classic. With roasted winter squash and protein-packed hummus to add a cheesy flavour and colour, no nutritional yeast or cashews needed!
Preheat the oven to 200°C (400°F) and line a baking sheet with parchment paper.
Half and remove the seeds from the butternut squash. Bake one half, cut side down, for about 30 minutes, or until easily pierced with a knife.
600 grams butternut squash
Carefully flip the squash over to cool slightly while you prep the other ingredients.
Cook the pasta in well salted, boiling water, according to the package instructions.
500 grams one package elbow pasta
While the pasta is cooking, blend the sauce. Scoop the squash out of the skin and place it into a food processor fitted with the blade attachment. Add the hummus, mustard, lemon juice, pepper, and salt. Blend until very smooth, leaving the second lid open to let steam escape. Alternatively, use an immersion blender or heat safe standing blender.
240 grams hummus, 1/2 teaspoon dijon mustard, Juice of a lemon, 1/2 teaspoon pepper, 1/2 teaspoon sea salt
Before draining the pasta, reserve the pasta water and set aside. Drain the pasta and add it back to the pot.
200 ml pasta water, reserved before draining*
Add the sauce to the pot, then add water a bit at a time, stirring, until it reaches the desired consistency. Serve immediately. It's best fresh but can be refrigerated in a sealed container for a couple of days.
Notes
• You can steam the squash if preferred. Cut into 3cm (about 1 inch) chunks (peeled) and steam, lid on, for about 10 minutes, or until fork-soft.* You should need maximum this much. I usually just take a couple ladlefuls out with my big soup ladle before draining and then add as much as is needed.