Photo of Butternut squash mac n 'cheese' by WW

Butternut squash mac n 'cheese'

Points® value
Total Time
1 hr 15 min
15 min
1 hr
Our vegan version of this family favourite looks and tastes amazing.


Butternut Squash

1000 g, peeled, deseeded and diced

Calorie controlled cooking spray

4 spray(s)

White pasta, dry

280 g, macaroni

Dairy free spread

30 g


2 clove(s), crushed

Plain White Flour

2 tablespoon(s), level

Mustard Powder

½ tablespoon(s), level, English mustard

Unsweetened almond drink

450 ml

Vegan yeast flakes

20 g

Chives, Fresh

1 tablespoon(s), snipped, plus extra to serve

Salad leaves

100 g, mixed leaves

Lemon Juice, Fresh

1 tablespoon(s)


  1. Preheat the oven to 200°C, fan 180°C, gas mark 6. Put the butternut squash into a roasting tin, mist with cooking spray, and season to taste. Roast for 35-40 minutes until tender and golden, then blitz in a food processor or mash until smooth.
  2. Meanwhile, cook the pasta for 6-8 minutes until just al dente, then drain and set aside.
  3. Put the spread into a large pan set over a medium-high heat. Once melted, add the garlic and cook for 1 minute. Add the flour and mustard powder and cook, stirring constantly, for 4-5 minutes.
  4. Gradually stir in the almond milk and gently simmer for 10 minutes until the sauce is thick enough to coat the back of a spoon. Season to taste and stir in the nutritional yeast and mashed squash until well combined. Add the pasta and chives and stir to combine, then pour into a 1.2 litre baking dish and bake for 20 minutes until lightly golden.
  5. Dress the salad leaves with the lemon juice, then serve with the macaroni cheese, with the extra chives scattered over.


Top with some sliced tomatoes before baking.