Vegan and Gluten Free Butternut Squash Baked Mac n’ Cheese

vegan and gluten free butternut squash mac n' cheese | almost getting it together

I planned on making just your “normal” butternut squash mac n’ cheese, inspired by Inspiralized. Seriously, the things that girl creates had me attached to my spiralizer all weekend. Then I decided – I have this bag of nutritional yeast that I have used once, to sprinkle on broccoli, maybe I should use it. Thus, Vegan and Gluten Free Butternut Squash Baked Mac n’ Cheese was born.

My mom used to make homemade macaroni and cheese and to be honest, I preferred the Kraft stuff. It was probably my favorite meal. I was such a child of simple, processed taste. I would eat an entire box in one sitting. Funny that I didn’t get fat until college. Anyway, my mom would use all sorts of fancy cheese and top it with breadcrumbs, and that was my favorite part – the breadcrumbs. I thought almond meal would be the perfect replacement for all the gluten-free people like myself and it was.

Don’t let the idea of vegan cheese scare you. It’s actually really good and has a little bit of tang to it.  Also, don’t be scared of the fact that most macaroni and cheese recipes call for mustard or mustard seed. But then again, this is coming from a girl who is currently going through a bottle of dijon mustard every 1-2 weeks…

vegan and gluten free butternut squash mac n' cheese | almost getting it together

Vegan & Gluten Free Butternut Squash Baked Mac N’ Cheese

5.0 from 1 reviews
Vegan and Gluten Free Butternut Squash Baked Mac n' Cheese
Prep time
Cook time
Total time
Recipe type: Dinner
Cuisine: Gluten Free, Vegan, Paleo
Serves: 2
  • 2 cups butternut squash, spiralized (one squash)
  • 1 cup unsweetened almond milk
  • ¼ cup nutritional yeast
  • 1 tbsp gluten free flour
  • ½ tbsp almond meal
  • ½ tbsp olive oil
  • ½ tbsp Dijon mustard
  • ½ tsp minced garlic
  • ½ tsp minced onion
  • ¼ tsp crushed red pepper
  1. Preheat oven to 400 degrees.
  2. Spiralize your squash. I used directions by Inspiralized.
  3. Separate squash noodles, top with a little salt and pepper and bake for 5-7 minutes, until they begin to soften.
  4. While squash noodles are baking, mix almond milk, nutritional yeast and olive oil in a small pan on medium heat.
  5. Whisk in garlic, onion and crushed red pepper.
  6. Once mixture begins to bubble, whisk in flour and mustard and reduce heat to low.
  7. Spray two ramekins with coconut oil. Place 1 cup of noodles in each ramekin.
  8. Turn off heat and pour sauce over noodles. Top with ¼ tbsp of almond meal each then sprinkle with salt and pepper.
  9. Place ramekins in oven for 10 minutes, until tops begin to brown.
Nutrition Information
Serving size: 2 Calories: 200 Fat: 6.8 Saturated fat: 0.6 Carbohydrates: 27.9 Sugar: 5.3 Sodium: 150 Fiber: 6.7 Protein: 9.8

Chat with me:
Did you ever eat Kraft Macaroni and Cheese? What is your favorite food from your childhood?

14 comments on “Vegan and Gluten Free Butternut Squash Baked Mac n’ Cheese

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Susie @ Suzlyfe on April 28, 2014 8:34 am

Yes. Just yes. IN MA BELLY
Susie @ Suzlyfe recently posted…I wanted the Giant Pink Lawn Flamingo #MIMMMy Profile

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Jessie on April 28, 2014 8:36 am

I need a big bowl of this right now. It sounds delicious & I finally got some nutritional yeast!!!!
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Amy @ Long Drive Journey on April 28, 2014 9:56 am

This looks great! I made a delicious butternut squash mac and cheese with pasta and cheese, but also with squash. Does that defeat the purpose? Perhaps, but it sure was delicious! I also love the blue box stuff though, so this entire comment is probably a fail :)
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Cassie on April 30, 2014 5:03 pm

No, totally does not defeat the purpose… I’ve made that too and it was delissssh!

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Matt @ Runner Savvy on April 28, 2014 7:58 pm

Lol this needs cheese!
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Erin @ The Almon Eater on April 28, 2014 8:18 pm

I’ve never had butternut squash…. merp. BUT I was actually trying to brainstorm a mac n cheese recipe for TAE so we’re kinda on the same page. I also used to eat a box of Kraft all to myself. Haven’t had it in years but if I recall it isssss pretty tasty, processed and all.

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Cassie on April 30, 2014 12:31 pm

GIRLLL get on the squash train. I can’t wait to see your mac n’ cheese recipe, I’m sure it will be amaze.

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Amanda @ .running with spoons. on April 28, 2014 11:31 pm

KD was the love of my life when I was growing up. That and McD’s nuggets and fries… and Poptarts :lol: Clearly I was the image of health. It’s been a while since I’ve made mac and cheese using nutritional yeast, but I do remember the stuff being pretty good. Gah! Now I’m craving some KD…
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Cassie on April 30, 2014 12:32 pm

I’M CRAVING KD too!! I love when people call it Kraft Dinner… glad I’m not the only one who loved it!

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Tina Muir on April 29, 2014 6:46 am

Yummmy! Cassie this sounds wonderful! I love mac and cheese, I love butternut squash (possibly even more than mac and cheese), and I love these kind of meals for fuel for my training…this is a must make for me! I have made mac and cheese with pumpkin, and that was good, but this would be much better! MMMMM
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Cassie on April 30, 2014 4:23 pm

Ahhh I have to go look for your pumpkin mac n cheese training… this would be a great carb-load or recovery meal!

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Davida @The Healthy Maven on April 30, 2014 4:20 pm

DUDE this looks so good. P.s. posts are showing up in bloglovin! Need to get on the spiralizer train but I have no more room in my kitchen…you’ll see so soon!
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Cassie on April 30, 2014 4:24 pm

FINALLY except now TODAY’S POST isn’t in Bloglovin… see you in like a week and a half homie! Hope C’s ready for his house to be taken over by girls…


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