Vegan Butternut Squash Mac and Cheese w/ Crispy Garlic and Sage



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This easy and delicious Butternut Squash Mac and Cheese is topped with Crispy Garlic and Sage for a comforting vegan and gluten-free dinner that’s just made for a cozy fall night.

Butternut Squash Mac and Cheese

Who doesn’t love a cozy, cheesy bowl of homemade mac and cheese? And during the fall, when squash season is in full swing, all I’m craving is the comforting flavors of butternut, acorn, and delicata. If you agree, then be sure to try this vegan and gluten free butternut mac and cheese.

Ingredients for Vegan Butternut Squash Mac and Cheese

Here’s what you need for this easy gluten-free pasta recipe:

  • Pasta. You can use any gluten-free pasta you like. I recommend a short-cut variety.
  • Sunflower seeds. This is a nut-free and dairy-free way to get a creamy texture. Look for shelled, unsalted sunflower seeds.
  • Butternut squash. You can use store-bought, pre-chopped squash for ease.
  • Onion and garlic. For extra allium flavor.
  • Nutritional yeast. The must-have ingredient for cheesy flavor in vegan pasta sauce.
  • Miso paste. This is how I love to sneak in umami. Use white miso if you can.
  • Veggie broth. You can use low-sodium store-bought sauce or make your own.
  • Spices. I season this mac and cheese sauce with garlic powder, smoked paprika, and thyme.

cooking butternut squash in a skillet

Crispy Garlic and Sage Topping

The star of this creamy mac and cheese is truly the crispy garlic and sage topping. and it couldn’t be easier to make. here’s what you need:

  • Garlic. Thinly since the garlic so you get some nice texture in the topping.
  • Sage. This is such a classic fall flavor!
  • Cornflakes Or you can use gluten-free breadcrumbs.

How to Store Leftovers

Store cooled mac and cheese in an airtight container in the fridge for up to four days. Reheat servings on the stove or in the microwave.

Butternut Squash Mac and Cheese

More Vegan Pasta Recipes

If you make this Butternut Squash Mac and Cheese, be sure to let me know what you think with a comment below!

Butternut Squash Mac and Cheese w/ Crispy Garlic and Sage (vegan, gluten free)

5 from 3 votes
Servings: 6 servings
Prep: 20 minutes
Cook: 40 minutes
Total: 1 hour
This is the ultimate vegan and gluten-free butternut squash mac and cheese for fall!


  • 8-10 oz gluten free pasta of choice cooked
  • 1/2 cup sunflower seeds
  • 2 cups butternut squash finely diced
  • 2 tsp neutral oil
  • 1/2 large yellow onion
  • 5 cloves garlic
  • 1/4 cup nutritional yeast
  • 2 tsp miso paste
  • 2 cups veg broth
  • 1 tsp salt
  • 1/2 tsp garlic powder
  • 1/4 tsp smoked paprika
  • 1 sprig thyme
  • 1/2 cup pasta water reserved
  • crispy garlic and sage crumb
  • neutral high heat oil
  • 5 cloves garlic thinly sliced
  • handful sage leaves
  • 1/3 cup crushed cornflakes or gluten free breadcrumbs
  • pinch salt
  • black pepper to taste


  • Garlic and Sage Crumb
  • Add about 1/4 cup neutral oil to a small pot, enough to cover the surface. Add the garlic cloves while the oil is cold, then place it over the heat. Stir continuously and keep an eye on the colour. You're aiming for a light golden brown colour.
  • Once garlic starts to brown, immediately remove from the heat with a slotted spoon or pour over a strainer. Set the garlic aside on a paper towel.
  • Return the oil to the pot and this time, let it heat up until sizzling. You can test this with a wooden spoon or chopstick--if small bubbles form around it, it's ready! Toss in sage leaves, let frizzle up for 1 minute then immediately remove from the heat, strain and set aside on a paper towel.
  • Transfer the garlic, sage and a pinch of salt to a food processor or a mortar and pestle, crush to break up and then transfer to a bowl and add crushed cornflakes or breadcrumbs. Add a touch of black pepper and stir.
  • Butternut Squash Mac and Cheese
  • Start by soaking sunflower seeds in hot water while you prep the rest of the dish.
  • Finely dice your butternut squash and reserve 1 cup of cubes. Add neutral oil to a pan over medium high heat and once hot, toss in butternut squash cubes. Let cook for 5-6 minutes, until tender, then toss in a sprig of fresh thyme and salt and pepper, to taste. Remove from heat and set aside.
  • Bring a pot of water to a boil. Add the remaining squash, yellow onion, garlic cloves and boil until fork tender. Drain the vegetables and transfer to a blender.
  • To the blender. add soaked sunflower seeds (drained), nutritional yeast, miso paste, vegetable broth, salt, garlic powder and smoked paprika. Blend until completely smooth and if needed, add in 1/4 cup pasta water to help thin. The mixture should be loose and pourable.
  • Add cooked pasta to an oven safe baking dish, pour in the sauce, mix well and then top with your garlic and sage crumb topping. Bake in the oven at 350F for 15-20 minutes, until the top is nice and golden brown.
  • Before serving. toss in cooked butternut squash cubes and stir in.

Nutrition information is automatically calculated, so should only be used as an approximation.

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About Remy Park

Hi there, I’m Remy! Welcome to Veggiekins Blog, home to nourishing vegan + gluten-free recipes and tips to live your best balanced and holistic life. I’m a human on a mission to empower you to be well and be kind to your mind, body and soul with the healing power of plants.

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Recipe Rating


  1. I made this as part of the kin cooking club (hopefully this is one of the qualifying recipes lol). It was amazing, but I had a hard time with the measurements. I ended up having to add a ton more butternut squash than the recipe called for because my sauce was so watery. Could’ve just been my mistake though! Overall awesome recipe

    5 stars

  2. great! i didn’t make the pieces small enough :( so took a little longer to cook the cubes! i also sautéed the onions and garlic and squash instead of boil. idk why i just read it wrong lol. but overall delicious. interesting and different to have a vegan sauce without cashews!! i have a vitamix so everything blended so easily

    5 stars