Pretty much every single recipe I can think of these days includes some sort of squash as the main ingredient. I guess it must be squash season! This is my second edition of upgrading a few of my older fall recipes. A few weeks ago I updated this Fall Quinoa Salad and today I give you Vegan Butternut Squash Mac N Cheese with Crispy Sage Breadcrumbs that is based off of this recipe.



This was my first time cooking with butternut squash this season and I forgot how amazingly delicious it smells when you cut into it! It is sweet and comforting, just like winter squash should be. Squash can be a little intimidating to cook with because it looks like it is hard to get into. There are a few different types of winter squash that you don’t have to peel in order to enjoy, but butternut squash has a pretty thick skin so you definitely want to peel this one.

The butternut squash starts to sweat a bit once you peel it so you have to hold on tight! Once you peel it, you will make a cut just above the larger bottom part that has all the seeds in it and then cut that part in half. Scoop all the seeds out and then cut the squash into bite size pieces. You can boil the squash kinda like you would do with potatoes but my absolute favorite way to prepare it is to roast it. It brings out such great flavor and is the perfect preparation for making this mac n cheese!