Roasted Butternut Squash Pasta (Vegan)

Heyooooooooo non-rabbit-humans!

I’m comin’ at ya today with a super ~fall~ recipe.

Yes, it looks like mac’n’cheese.

No, it not a vegan mac’n’cheese.

Yes, it’s super creamy and savory.

and YEESSSSSSS IT’S DELICIOUS and super simple!

Let’s eat.



  • 3 cups butternut squash, diced
  • 1 cup unsweetened unflavored plant-based milk (I use almond)
  • 1 tablespoon olive oil (or any oil)
  • 2 tablespoons nutritional yeast
  • 1/4 cup white onion, diced
  • 1-2 tablespoons vegan butter
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon parsley
  • 1/8 teaspoon thyme
  • salt & pepper to taste
  • Optional: Vegan sausage (I added Tofurky’s Italian Sausage)


  1. Preheat your oven to 425 degrees farenheit. Dice the butternut squash and onion, and coat with olive oil and some salt & pepper. Roast in the oven for 15-20 minutes or until outside edges are golden browned. Remove from oven and set aside.
  2. Boil the pasta and cook to al dente.
  3. Put butternut squash & onions in a blender along with all of the spices and milk, and blend until smooth.
  4. Pour sauce mixture into pasta and mix well. Add vegan butter and stir until melted and mixed in. Serve immediately.
  5. Optional: Add vegan sausage.




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