TasteToronto | Bunner's Bakeshop's Butternut Squash Mac and Cheese Casserole

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Bunner's Bakeshop's Butternut Squash Mac and Cheese Casserole

Easy

Bunner's Bakeshop's Butternut Squash Mac and Cheese Casserole

from Bunner's Bakeshop

Robin Winship

Robin Winship

Bunner's Bakeshop's Butternut Squash Mac and Cheese Casserole

Method

6 Steps

  • Step 1

    Preheat oven to 400 degrees Fahrenheit. Bring a large pot of salted water to a boil. Add pasta and cook until al dente.

  • Step 2

    In a medium saucepan over medium-high heat, melt 1 tablespoon of butter. Add the milk, nutritional yeast, lemon juice, mustard, onion powder, garlic powder, salt and pepper. Whisk briskly. Slowly whisk in the arrowroot starch. Simmer until sauce begins to thicken - about 5 minutes.

  • Step 3

    Add the mozzarella shreds and slowly whisk until melted. Add the squash and whisk until everything is combined and heated through. Add the cooked pasta to the sauce - stir gently - salt further to taste.

  • Step 4

    Pour mixture into an ovenproof baking dish - 9”x9” square dish or similar.

  • Step 5

    In a saucepan melt remaining butter. Add bread crumbs and toss to coat well, then sprinkle evenly over the pasta. Top with a sprinkle of paprika.

  • Step 6

    Bake for 15 minutes or until the sauce begins to bubble.

Tags:

Cooking At Home

Toronto Restaurants

Mac and Cheese

Bunner's Bakeshop

Easy

Bunner's Bakeshop's Butternut Squash Mac and Cheese Casserole

from Bunner's Bakeshop

Robin Winship

Robin Winship

Bunner's Bakeshop's Butternut Squash Mac and Cheese Casserole

Yields:

Serves 8

Prep Time:

0 hours 10 mins

Cook Time:

0 hours 30 mins

5.0

Rate This Recipe

American

Vegan

Ingredients

  • 8 ounces brown rice elbow pasta

  • 2 tablespoons vegan butter

  • 1 ¼ cups coconut milk (the carton kind)

  • 6 tablespoons nutritional yeast flakes

  • 1 tablespoon fresh lemon juice

  • 2 teaspoons Dijon mustard

  • 1 ½ teaspoons onion powder

  • 1 ½ teaspoons garlic powder

  • 1 teaspoon kosher salt

  • 1 pinch ground black pepper

  • 1 tablespoon arrowroot starch

  • 1 cup Daiya mozzarella shreds

  • 1 15 oz can puree butternut squash (or you can roast and puree a fresh squash)

  • ½ cup bread crumbs of your choice

  • ½ to 1 teaspoon of paprika

Send list of ingredients to myself

Method

6 Steps

  • Step 1

    Preheat oven to 400 degrees Fahrenheit. Bring a large pot of salted water to a boil. Add pasta and cook until al dente.

  • Step 2

    In a medium saucepan over medium-high heat, melt 1 tablespoon of butter. Add the milk, nutritional yeast, lemon juice, mustard, onion powder, garlic powder, salt and pepper. Whisk briskly. Slowly whisk in the arrowroot starch. Simmer until sauce begins to thicken - about 5 minutes.

  • Step 3

    Add the mozzarella shreds and slowly whisk until melted. Add the squash and whisk until everything is combined and heated through. Add the cooked pasta to the sauce - stir gently - salt further to taste.

  • Step 4

    Pour mixture into an ovenproof baking dish - 9”x9” square dish or similar.

  • Step 5

    In a saucepan melt remaining butter. Add bread crumbs and toss to coat well, then sprinkle evenly over the pasta. Top with a sprinkle of paprika.

  • Step 6

    Bake for 15 minutes or until the sauce begins to bubble.

Tags:

Cooking At Home

Toronto Restaurants

Mac and Cheese

Bunner's Bakeshop