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Butternut Squash Mac n' Cheese with Brown Butter and Crispy Sage

Updated: Jul 25, 2023

This tasty and comforting recipe comes to us from our Zenbassador, Elisha from @elishasfarmhousekitchen. Feel free to customize with your favourite choice of pasta noodles. Serving a crowd? This recipe can easily be doubled so more guests can enjoy!


1 large butternut squash

1 tbsp olive oil

4 cups elbow macaroni, dry

1 pkg Creamy Swiss cashew cheese

1 whole garlic, roasted

25 sage leaves

1/2 cup vegan butter

1/2 cup almond milk

Salt & pepper, to taste


1. Cut the butternut squash in half and remove the seeds. Drizzle with olive oil and sprinkle with salt & pepper. Bake on a parchment lined pan at 475 degrees for approx. 30 minutes or until a fork goes through easily.

2. Cook the macaroni as per instructions on the packaging.

3. Brown the butter in a saucepan by simmering over medium heat for about 4 minutes. Add the sage and cook until crispy (about 2 mins). Once the squash is baked, scrape it out and add to a blender with the garlic, milk, cheese, salt and pepper. Blend until smooth. Add the sauce to the macaroni. Top with the brown butter and crispy sage.


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