Healthy Mac N Cheese

I was inspired for this recipe from Martha Stewart. Here is the vegan & healthier version of it. As a past time lover of Mac & Cheese this actually tastes really good & it sneaks in the veggies to your kids! Sometimes I also cut up some vegan hot dogs and put them in!

3 cups peeled and chopped butternut squash
1 tsp Extra-Virgin Olive Oil
1 small onion, diced
2 1/2 cups soy milk
2-3 tsp Dijon Mustard
1/4 tsp freshly ground black pepper
pinches of salt, depending on taste
1/2 lb Gorgonzola cheese, crumbled or soy cheese
3 Tbsp nutritional yeast flakes (Optional)
1 pkg whole wheat or rice macaroni
1 bunch of Broccoli, cut into florets (Optional)


1.  Steam the butternut squash in a steamer basket over boiling water on the stove, or in a steamer, until very tender, about 15 minutes.  Meanwhile heat a large saucepan over medium heat.  Add oil to pan, then onion. Sauté until onion it's translucent about 3 -4 minutes.  Place squash and onion in a blender.  Add milk, Dijon mustard, pepper and salt.  Blend until very smooth.  Pour into a medium saucepan and warm over medium heat: 5 to 7 minutes.  Add in some soy cheese/cheese until it melts in. I also add in nutritional yeast flakes here.
2.  In a separate pot boil enough water to cook the macaroni.  Add and stir it right away.  Let it come to a boil again, and then lower the heat slightly to a simmering boil cooking the pasta till al dente.  Add broccoli in the last 2 minutes of cooking the pasta.
3.  Drain well.  Place back in the pot and pour the Butternut Squash sauce over top and stir.  Top with addition Gorgonzola, if you like.  Serve immediately.