Butternut Squash Mak & Cheez

This butternut squash deliciousness gives a new meaning to comfort food.

I made this Butternut squash mak & cheez for Thanksgiving and it was a hit! It is so good! It’s great for Thanksgiving, Christmas dinner, or when you just need something warm and familiar. The sauce for this mak & cheez is made up of half butternut squash and half melted Daiya cheez. Before you click the exit button, I know with Daiya cheez either you love it or you hate it and honestly I wasn’t a huge fan before but they’ve recently changed the recipe for this cheez. It doesn’t have an after taste and its nice and creamy while still soy free. It definitely tastes better melted but I feel like that is the case with most dairy- free cheezes. Not only is this mak & cheez a great comfort food but its a good way to sneak in a serving of veggies for kids!


Recipe Creator: Move & Munch

Prep Time: 1 hour

Cook Time: 10 minutes

Total Time: 1 hour and 10 minutes



  • 2 1/2 cups butternut squash mash
  • 2 packages of 7.1 oz Daiya medium cheddar style block cheez (it’s roughly about 2 cups. Cut into cubes)
  • 2 cups cashew milk (or any dairy free milk)
  • 2 boxes of spiral pasta (I only used about a box and a half)
  • adobo (or salt)
  • black pepper
  • parsley flakes
  • garlic powder
  • 1/3 cup melted dairy free butter
  • seasoned bread crumbs



  1. Cook pasta according to box directions, don’t over cook. Set aside for later.
  2. I bought my butternut squash pre cut then I rinsed it and steamed it for about 10-15 minutes or until soft.
  3. Transfer butternut squash into a large bowl and mash with a fork or potato masher until completely mashed and all of the chunks are gone.
  4. In a sauce pan heat cashew milk for about a minute then add cubed cheez.
  5. Cook on low heat until cheez has completely melted. Make sure it doesn’t start to bubble. Turn off heat and season with adobo (or salt), black pepper, parsley flakes, and garlic powder. Its okay if the cheez sauce tastes a little salty at first, when it is distributed through the pasta it won’t be a pungent.
  6. Once the cheez sauce has cooled transfer it into a blender with the butternut squash and blend until smooth. (You want to make sure you aren’t adding piping hot cheez sauce to your blender, always check the manufacturing manual for your blender to make sure it can handle the warm temperature. If you have a hand blender that would work too.)
  7. Pour sauce over the pasta, mix well, then transfer to a greased deep baking dish.
  8. Top with bread crumbs then pour melted butter evenly on top.
  9. Cover with tin foil and bake for about 10 minutes, don’t over bake because it will try out the sauce.


*It was very hard for me to find bread crumbs that didn’t have milk in it so always check the ingredients. I had to go to whole foods to get mine. *

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