Slow Cooker Butternut Squash Macaroni Recipe

Slow Cooker Butternut Squash Macaroni Recipe

How To Make Slow Cooker Butternut Squash Macaroni

This tasteful butternut squash macaroni is coated in a creamy vegan sauce. Let the slow cooker do its magic of cooking up a filling and healthy meal!

Preparation: 15 minutes
Cooking: 4 hours 10 minutes
Total: 4 hours 25 minutes



  • 1butternut squash,peeled, cubed
  • 1medium white onion,quartered
  • ½cupcashews,raw
  • ¼cupnutritional yeast
  • 1garlic clove
  • 1tspdried rosemary
  • ½tspnutmeg
  • 2tbspolive oil
  • 1tspmustard
  • 1tbspsalt
  • 2cupsvegetable stock
  • 1lbelbow macaroni,cooked according to package instructions
  • 1tbspfresh parsley,for garnish


  1. Cut off both ends of the butternut squash, then poke all over with a fork. Microwave on high for 3 to 4 minutes.

  2. Peel the skin off of the squash. Slice the squash in half lengthwise, scoop out seeds, then nd cut into 1-inch cubes to yield about 5 cups.

  3. In a slow cooker, combine the squash, onion, cashews, nutritional yeast, garlic, rosemary, nutmeg, olive oil, mustard, salt, and vegetable stock. Stir to combine.

  4. Cover and cook on High for 4 hours or Low for 8 hours, until the vegetables are soft enough to be easily mashed with a fork.

  5. Transfer the squash mixture to a blender, or use an immersion blender, and puree for 5 minutes, until there are no chunks and the sauce develops a creamy texture.

  6. Pour the sauce over the cooked macaroni, then stir well.

  7. Serve garnished with parsley. Enjoy!


  • Calories: 463.40kcal
  • Fat: 11.34g
  • Saturated Fat: 1.83g
  • Trans Fat: 0.00g
  • Monounsaturated Fat: 6.25g
  • Polyunsaturated Fat: 1.87g
  • Carbohydrates: 75.32g
  • Fiber: 7.67g
  • Sugar: 6.02g
  • Protein: 18.48g
  • Sodium: 656.05mg
  • Calcium: 72.99mg
  • Potassium: 578.90mg
  • Iron: 3.04mg
  • Vitamin A: 448.99µg
  • Vitamin C: 20.25mg
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