It’s fall y’all, and we are obsessing over our new yummy fall recipe: vegan acorn squash mac and cheese.
With a plethora of new fall-friendly recipes on the menu like this one, this is one of the major reasons to be excited for cooler temps. One particular autumn food group worth getting excited about is the selection of winter squashes popping up in the grocery stores!
This vegan mac and cheese stuffed into a roasted acorn squash recipe is as indulgent and perfect for fall as it gets.
This fall recipe of vegan mac and cheese stuffed into a roasted acorn squash is as indulgent and perfect for fall as it gets. It’s never been more delicious to be basic – not sorry about it!
Looking for more comforting vegan dishes? We’ve got a whole roundup! 6 Drool-Worthy Vegan Comfort Food Recipes You’ve Gotta Try
Meet Our New Favorite Fall Recipe: Vegan Acorn Squash Mac and Cheese
Whether you’re looking for a dinner ideal for entertaining, or a party of one, this fall-friendly pasta recipe has a definite wow factor but comes together in thirty minutes flat. You don’t need the dairy to make a creamy, dreamy sauce, and this recipe is 100% vegan as written. It can also easily be made gluten free.
To up the indulgence factor even more with this fall recipe, add a mix of your favorite cheeses or top with breadcrumbs – the sky is the limit!
Here’s how to whip up this ridiculously delicious healthy pasta dish with a handful of basic, easy-to-find ingredients.
Need a simple roadmap to eating more vegan meals? Here are 5 Quick and Healthy Plant-Based Dinner Recipes to Try This Week
Vegan Mac and Cheese in a Roasted Acorn Squash Recipe
Makes 2 servings, if you feel like sharing.
- 1 acorn squash
- 4 ounces pasta of choice, such as penne or elbow shape – choose gluten free if you’d like
- 1 tablespoon vegan butter, such as Earth Balance brand
- 1 tablespoon all purpose or gluten free flour
- 1 cup almond, soy or oat milk
- 3/4 cup or more vegan cheddar cheese shreds, such as Follow Your Heart, or a blend of cheeses
- 1/2 teaspoon paprika, or to taste
- 1/4 teaspoon turmeric, or to taste
- 1 tablespoon or more nutritional yeast
- Salt and pepper to taste
Preheat the oven to 400 degrees and wash your acorn squash.
You can cut it (carefully!) in half longways or prick with a fork and roast whole, then cutting in half when it’s done roasting. Either way, place on a tray and roast for 20-30 minutes, until you can cut through it easily and scoop out the insides.
While acorn squash is roasting, begin your vegan roux. Melt butter over medium low heat, stir in flour and combine with a whisk. Once combined, stir in milk and shredded cheese.
Season with spices and nutritional yeast and cook on a medium low heat for 5 minutes. The sauce will thicken as it cooks. Adjust spices as desired.
Boil your pasta until al dente and drain.
When your acorn squash is cooked and cool enough to handle, scoop out the seeds and “guts” so you have a small bowl shape.
Pour your cheese sauce over pasta and stir to combine. Scoop the mac and cheese into your acorn squash bowls and sprinkle with additional cheese and nutritional yeast.
Place under the broiler for a few minutes until warm and bubbly.
Serve immediately and enjoy! Bon Appetit!
We’re Falling for This Vegan Fall Recipe
Happy fall. We hope you try out this vegan mac and cheese dish and fall in love!
Want more fall recipe staples? Try: This Fall-icious Pumpkin Spice Latte Recipe Is Soooo Yummy You Won’t Know It’s Vegan