Vegan Kabocha Squash Mac with Roasted Brussels Sprouts
This fall-inspired Kabocha squash vegan mac and cheese is made from nutritious whole foods and topped with crispy roasted Brussels sprouts for an ultra comforting AND nourishing meal! Plus you can make it even more nutritious by using your favorite protein or whole grain pasta.
Even after being vegan for several years now, when I think of comfort food, a delicious bowl of mac and cheese is one of the first things that comes to mind! And one of the perks of making vegan mac and cheese is that unlike the “traditional” stuff, which is really just comprised of a block of saturated fat and sodium as the primary ingredient (because isn’t that what cheese is, at the end of the day, just a block of saturated fat (and sodium)??!), the vegan version can be made entirely from whole foods (though if vegan cheese is your thing, I support it!).
If you’ve looked for vegan mac and cheese recipes for literally any amount of time (a single Google search would’ve done the trick here), chances are you’re already familiar with sauces made from veggies and cashews (or maybe sunflower seeds). There are countless versions out there, including one from yours truly made from sweet potatoes! (Which BTW was actually one of the first recipes I developed after launching the blog since I couldn’t quite find a sweet potato mac and cheese recipe I was happy with!) It’s not a new concept by any means, but I think the reason it’s so popular (and timeless!) is because it ticks off that comfort food box while also being fairly nutritious! (Mac and cheese = nutritious?! 🤯 I KNOW.)
Even if it’s not an entirely novel concept, I think this take on the classic dish will win you over. It’s a super fall-forward take on mac and cheese, featuring Kabocha squash, a hint of miso and mustard, and roasted Brussels sprouts to top it all off. It’s delicious, super nutritious (especially if you use lentil/bean or whole grain pastas!), and comforting like the OG mac.
Why You’ll Love this Vegan Mac
Comfort food vibes… Like any other bowl of mac and cheese, this version is coated in a creamy sauce to give you that “hug in a bowl” feeling you’re here for. And to top it off, some roasted Brussels sprouts add bits of crispy, golden brown deliciousness. (IYKYK: those crispy loose leaves are the most irresistible part!) Who said veggies can’t be comforting?!
…but made with nutritious whole foods! On top of being ultra comforting, this creamy mac is actually made with whole foods like cashews, sweet potatoes, and nutritional yeast, plus those roasted Brussels sprouts on top. 🤤 So not only does this give you comfort, it also packs in those nutrients to leave you feeling satisfied in all the ways. We love it!
Easy to bump up your intake of protein or whole grains! What’s great about pasta nowadays is that there are so many options widely available that you no longer have to settle for white pasta. Instead, to bump up the nutrition of this meal even more, you can opt for a whole grain pasta, for a serving of nutritious whole grains (look for the “100% whole grain” label on your pasta or make sure the ingredients list “whole” wheat flour), or a lentil- or bean-based “protein” pasta like Tolerant or Lupii (just to name a couple - there are lots of brands out there!) to increase the amount of protein in this meal! Pro tip: I love using protein pastas in mac and cheese because it makes it a much more nutritionally-balanced meal (without sacrificing on all the comfort food vibes!).
Perfect for fall and winter. Since this mac and cheese is primarily made with seasonal ingredients like Kabocha squash and Brussels sprouts, it makes this the ultimate mac and cheese meal for a dark, dreary, rainy or cold fall or winter night!
Dish Component Overview
Creamy Kabocha sauce. Where the creamy cheesy vibes come in! Plus the actual sauce comes together in a blender (though you’ll need to roast the Kabocha squash beforehand), so it’s fairly easy to make! The roasted Kabocha squash gives the sauce a fall and Asian-inspired twist, along with some miso to complement the flavor of the Kabocha. A hint of Dijon mustard adds a depth and sharpness that further complements the miso, and the apple cider vinegar and tiny splash of tamari balance out the flavors with acid and a hint of umami. The cashews (plus water) are what give the sauce its essential creaminess, while the nutritional yeast adds in that “cheesiness” factor. Finally, we’ve got staple spices like salt/pepper, garlic powder, onion powder, and some turmeric to layer in more depth.
Pasta. You can use any small shaped pasta you like! My favorites are the classic elbows and small shells (pictured here!), but rotini would work well, too. For a nutrition boost, I suggest using whole grain pastas (whole wheat, einkorn, kamut - go wild!) to add all those healthy whole grain benefits (like fiber!), or alternatively, a protein pasta to turn this dish into a more nutritionally-balanced meal by adding in loads of protein!
Roasted Brussels sprouts. It’s not as if any of us actually need another reason to eat roasted Brussels sprouts (they’re truly one of the best things in the fall!), but pairing them with squash is a no-brainer. Because Brussels sprouts 🤝 squash = 🔥🔥🔥!
When you’re ready to serve, simply combine your cooked pasta with the sauce and top with the roasted Brussels sprouts for a super comforting and delicious meal!
Tips for Making this Mac
Use a high-powered blender for the sauce. Since the sauce uses raw cashews (which have been soaked, ideally!) plus water for the base to create its creamy texture, you’ll need a high-powered blender, like a Vitamix, to make it. Regular blenders simply aren’t powerful enough to fully pulverize the cashews, leaving little tiny cashew bits behind. But with the help of that high-powered blender, the cashews will combine with the rest of the ingredients to create a silky smooth sauce. You wouldn’t even know there were ever solid nuts in there!
Get those Brussels sprouts crispy! To roast, simply toss the Brussels with olive oil, salt, and pepper and spread them onto a large baking sheet (or 2 smaller ones), making sure to avoid overcrowding (this is essential!) and leaving all those loose leafs in there (they’re the best part!). Turn all the cut sides to face down onto the baking sheet, and let them roast at a fairly high heat of 450°F for 20-22 minutes (or longer if your brussels are larger; it could take up to 35 minutes).This ensures they brown up nicely and get extra crispy, which makes them extra delicious!
Roast the squash ahead of time for faster prep. If you want to cut down on the amount of work and prep time the day you plan to serve this, you can roast the squash ahead of time! This way, you can just focus on roasting the Brussels, blending the sauce, and cooking the pasta. Totally optional though!
All in, this is a fairly simple dish. While each component takes a little bit of effort, I promise it’s worth it for all the nutrients and comforting vibes!
Kabocha Squash Mac with Roasted Brussels Sprouts
Vegan
Serves 3-4
Ingredients
For the sauce:
1 small Kabocha squash (1 ½ - 2 lbs.), to yield 1 ½ cups of roasted squash purée
Splash of olive oil and a pinch of salt & pepper for roasting the squash
½ cup raw cashews*, soaked in boiling hot water for 30+ minutes and drained
1 cup filtered water
¼ cup nutritional yeast
2 tablespoons white miso
2 teaspoons apple cider vinegar
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon ground turmeric
½ teaspoon reduced-sodium tamari or other soy sauce
¼ teaspoon Dijon mustard (this adds a very strong flavor so don’t be tempted to add more!)
1 teaspoon Diamond Crystal Kosher salt OR ½ teaspoon any other salt (or to taste)
For the Brussels sprouts:
1 ½ lbs. Brussels sprouts, trimmed and halved
2-3 tablespoons extra virgin olive oil
1-1 ½ teaspoons Diamond Crystal Kosher salt OR ½-¾ teaspoon any other salt (or to taste)
Freshly ground pepper, to taste
For the pasta:
12 ounces small pasta of choice like elbows, rotini, shells, etc. (I prefer a lentil or chickpea-based pasta here to add some protein!)
Directions
Roast the squash: Pre-heat the oven to 400°F. Cut the Kabocha squash in half and use a spoon to scoop out the seeds and ribbings. Brush the interior of the squash with a drizzle of olive oil and sprinkle on a bit of kosher salt and freshly ground black pepper. Turn the squash over (so the cut side is down) and roast the squash until completely soft and you’re able to pierce a fork through the exterior of it without any resistance, about 30 minutes (the exact time will depend on the size of your squash). Once done, remove from the oven, turn the squash over (so that the cut side is up again) and allow to cool until safe to handle. Scoop out 1 ½ cups of purée for the sauce.
Tip: you can roast the squash 1-2 days ahead of time for faster prep! Refrigerate the roasted squash in a covered container until ready to use.
Preheat the oven to 450°F. Line a large (or 2 smaller) baking sheets with a baking mat or parchment paper.
In a large bowl, combine the Brussels sprouts with the olive oil, salt, and pepper and stir until evenly coated. Transfer the Brussels sprouts to the prepared baking sheet(s) and spread them out to avoid any overcrowding (this is essential for crisping them up!), and turn all the cut sides face down onto the baking sheet. Roast until lightly browned and crispy and the small leaves are beginning to char, about 18-22 minutes for small-sized Brussels sprouts or 25-28 minutes for medium-sized ones (or longer if your brussels are larger - it could take up to 35 minutes).
Meanwhile, cook the pasta according to package instructions. Drain and set aside until the sauce is ready.
While the pasta is cooking, make the sauce. To a high-powered blender (like a Vitamix or Blendtec), add the 1 ½ cups roasted Kabocha purée, drained cashews, water, nutritional yeast, miso, apple cider vinegar, onion powder, garlic powder, turmeric, tamari, Dijon, salt, and a few cracks of freshly ground black pepper. Blend on high until completely smooth, about 60-90 seconds, using a tamper as needed to help the blender process everything evenly. Taste and adjust any seasonings, if desired, and blend on high for a few more seconds to incorporate. If your sauce seems too thick (in the event that your squash was kind of dry), add another 1-2 tablespoons of water to thin.
Add the sauce to the cooked pasta and stir to combine.
To serve, dish pasta into individual serving bowls/plates and top with the roasted Brussels sprouts.
Notes:
*Because the recipe calls for cashews, you’ll need a high-powered blender, such as a Vitamix, to make this sauce in order to fully transform the nuts into a smooth and creamy sauce.
If you enjoyed this nourishing and comforting Kabocha squash mac, please take a moment to leave a review in the comments below or share the recipe with a friend. I always love hearing from you and appreciate your support!