When the weather is cold and the winter seems never ending, I crave comfort food like CRAZY.

My mom always had a knack for making over traditional comfort foods so that they were lighter, lower in fat, and overall more nutrient dense than the original recipes. I like to think I picked up that skill from her!

Dairy-Free Deliciousness

Now that I’ve been dairy-free for about 2 years now, I’ve been trying my best to come up with a creamy, delicious cheese sauce that rivals regular mac n’ cheese. After tons of experimenting, I think I finally nailed it!

The sauce I came up with uses a mix of butternut squash, plant-milk, and a little vegan cheese to make the ultimate creamy, vegan cheese sauce.

Poured over some No Yolks® Extra Broad and baked in a skillet…you’ve got one heck of a comfort casserole!

To me, casseroles are SO underrated. They’re everything you need in one meal! Sure…sometimes they get a bad rap for being old-school. But No Yolks® is on a mission to reinvent casseroles with a fresh new spin and crave-able culinary creativity. Just like I’m doing with this delicious dairy-free mac n’ cheese recipe!

Butternut Squash Mac n’ Cheese

Can mac n’ cheese be a casserole? It sure can! Especially when it’s topped with vegan parm (tastes like crunchy, cheesy breadcrumbs!) and baked in a cast iron skillet in the oven. All the flavors melt together and the No Yolks® Extra Broad make it so there’s a perfect amount of sauce in every bite. Casseroles? This hot bake is so fun and when you make it once, your family will be demanding more.

Since this recipe is a one pot/skillet meal it’s realistic for quick dinners, not too fancy, and never pretentious. It’s also really good at winning over even the pickiest eaters.

Your family will LOVE this tasty twist on traditional mac n’ cheese and will appreciate the added fiber and nutrients from the addition of butternut squash. This mac’ n cheese casserole is also lower in fat, cholesterol, and sodium than regular mac as well!

Grab the recipe below!

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Dairy-Free Cheesy Butternut Squash No Yolks® Casserole

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★★★★★

5 from 1 review

• Author: Kaila Proulx
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Yield: 4-6 servings 1x
• Category: main dish

Ingredients

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1 bag of No Yolks Extra Broad

2 heaping cups of cubed butternut squash (about 1.4 lbs)

2 cups unsweetened cashew or almond milk

1/2 cup low-sodium vegetable broth

1/2 cup vegan cheddar cheese (Parmela Creamery is my pick!)

Salt and pepper, to taste

1/4– 1/2 cup vegan parmesan (a bread crumb substitute!)

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Instructions

Preheat oven to 400 degrees. Bring water to a boil in a large pot. Add No Yolks® Extra Broad and cook according to directions (I always do a little less time for al dente texture!). Drain and set aside.

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Place squash in a microwave safe bowl and microwave on high for about 6-8 minutes to soften. Then, in a large saucepan, combine squash, milk, broth, and salt and pepper. Simmer over medium until squash is soft. Remove from heat.

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When squash mixture is cooled slightly, place mixture in a high speed blender and blend until smooth. Return to sauce pan and stir in drained No Yolks and cheese. Season with more salt and pepper. Stir until evenly combined.

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Transfer No Yolks and sauce mixture to a cast iron skillet (spray with cooking spray beforehand) or a baking dish and sprinkle with vegan parm. Bake for 20 minutes. Serve immediately.

Dairy-Free Cheesy Butternut Squash No Yolks® Casserole #dairyfree #macncheese

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I buy my No Yolks® Extra Broad at Walmart and right now you can get a coupon on the Ibotta app to purchase them at your local Walmart.

What’s your go-to comfort food?

Do you consider mac n’ cheese a casserole or a pasta dish?

 

 

 

 

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