30 October 2017

Onion squash macaroni cheese

This is a very seasonal dish that would be quite nice to serve at a Halloween party. It's a macaroni cheese without milk, featuring roasted onion squash mash with the macaroni. However it's not fully vegan, as I still used regular cheese in it. I'm just constantly in lookout for alternative non-milky mac'n'cheese ideas, as my partner doesn't like them. I love that sort of creamy mac'n'cheeses as well, but now have to be more creative. The squash prevented the cheese from splitting with the rest of the sauce, so this was quite an successful version.

I enjoyed this version of mac'n'cheese very much, and will probably make it soon again in this spooky and dark season. Have you made any seasonal Halloween dishes or baking? Or do you have any tips for substitutes for milk or cream in a macaroni cheese bake?

Onion squash macaroni cheese


½ onion squash
Olive oil
200 g macaroni
2 onions
2 garlic cloves
2 tbsp potato flour
1 cup vegetable stock
200 g cheese
Sprinkle of salt
Sprinkle of ground black pepper
Sprinkle of smoked paprika
½ cup breadcrumbs


Peel and cut the squash into wedges. Brush them with oil and roast in the oven until done. Mash the roasted squash pieces.

Cook the macaroni in water until it's al dente.

Chop onions and garlic finely and sautée them in a pan in olive oil until soft. Add the potato flour and vegetable stock and stir until smooth.

Then slowly add the mashed squash and 2/3 of the cheese. Keep mixing so that the mixture gets smooth and doesn't split.

Season to taste and mix with the cooked macaroni. Put the mix into an oven dish, add the rest of the cheese on the top with the breadcrumbs, and bake at 180 C for about 20 minutes.


Your VegHog


  1. Gorgeous warming colour and welcome this nippy evening.

  2. your mac and cheese looks wonderful - I am a bit ambivalent about milky sauces (though I love cheese) but others love them here so I tend to make them more than I would. You should try blending cauliflower in a sauce - that works really well - and I quite like using nuts to make a sauce creamy too. Or even hummus (I have tried it in lasagna but not in mac and cheese).

    1. Thank you for the tips! Cauliflower was my second option, but then I thought that squash is nice in this season. I need to try those variants too.


Thanks for reading! I would very much appreciate any comments or suggestions from you.