Introduction
Envision this: it’s been one of those weeks where your to-do list looks like a novel, and the last thing you want to do is wrestle with a complicated dinner.
Enter Roasted Pumpkin Macaroni—your new best friend for cozy, no-fuss plant-powered comfort. This dish somehow manages to feel like a warm hug from the inside while still being totally vegan and surprisingly fancy (without needing a chef’s hat or a degree in rocket science).
It’s creamy, a little nutty, and just the right kind of cozy to make you forget you’re eating your veggies. So, if you’re ready to turn a humble squash into a superstar dinner, buckle up—your taste buds are in for a treat.
And hey, if you can’t find butternut squash, just blame your local grocery store and improvise like a pro.
Ingredients
- 1 butternut squash (around 1 kg)
- 2 tbsp lemon juice (zesty sunshine boost)
- 75g grated vegan parmesan (or 15g Nutritional yeast flakes) (cheesy magic dust)
- ½ tsp powered garlic
- 1 tsp. mustard powder
- 1 tsp. grated nutmeg
- 300ml Alpro Oat Unsweetened drink
- 2 tbsp extra virgin olive oil, plus a little extra for oiling the squash
- 1 bunch of sage
- 100g hazelnuts, roughly chopped
- 400g macaroni
- Salt and pepper
This recipe is a pumpkin party in a pot, with a vegan parmesan twist that’s sure to wow your taste buds.
Even if you’re a flexitarian or just feeling veggie-curious, this creamy, cozy dish has you covered with flavors that shout “pumpkin spice and everything nice!” without any dairy drama.
How to Make It
Alright, let’s talk about turning that humble butternut squash—about 1 kilogram of pure autumn joy—into a cozy, creamy pumpkin macaroni that’ll have you saying, “Who needs cheese?”
Start by slicing your squash in half lengthwise and scooping out the seeds (save them for roasting later if you’re feeling snacky). Give the flesh a cheeky crosshatch pattern with a sharp knife, brush it with a splash of olive oil, and sprinkle generously with salt and pepper.
Pop those halves flesh-side down on a parchment-lined baking tray and let them roast in a 180°C oven for about 50 to 60 minutes until they’re so soft you could mash them with a wink. This slow roast really brings out that natural sweetness, no sugar needed—because pumpkin is basically nature’s candy.
While your squash is getting all tender and dreamy, get your 400 grams of macaroni boiling in salted water like it’s a hot tub party. When the pasta’s just about al dente, scoop out the roasted squash flesh—don’t worry about getting every last bit, a little rustic charm is encouraged.
Mix that golden goodness with 75 grams of grated vegan parmesan or a sprinkle of 15 grams nutritional yeast flakes if you’re flying the no-dairy flag, along with ½ teaspoon of powdered garlic, 1 teaspoon each of mustard powder and freshly grated nutmeg (trust me, nutmeg is the secret MVP here).
Stir in 300 ml of Alpro Oat Unsweetened drink and 2 tablespoons of extra virgin olive oil, then warm it all up gently. The sauce should be silky and smooth, ready to hug every macaroni piece like a vegan BFF.
To finish, toss your pasta in the pumpkin sauce, then shower with roughly chopped 100 grams of hazelnuts and some crispy sage leaves fried in olive oil for that extra pop of herbal magic.
The nuts add a satisfying crunch that contrasts with the creamy sauce—because texture is life, right? Serve it up hot, maybe with a little extra sprinkle of vegan parmesan on top if you’re feeling fancy, and enjoy a bowlful of plant-based comfort that’s as cozy as your favorite sweater. Who said vegan meals can’t be indulgent?
Bonus Tips
- Swap out hazelnuts for toasted pumpkin seeds if you want your crunch to scream “fall vibes” but with a twist.
- Feeling fancy? Toss in some crispy sage leaves on top—because who doesn’t want their macaroni to have a little herbal runway moment?
- If you like your cheesy vibes extra cheesy, sprinkle a bit more nutritional yeast and pretend you’re a mad scientist of plant-based deliciousness.
Why You’ll Love It
This Roasted Pumpkin Macaroni is like a cozy hug from your oven—rich, creamy, and totally plant-powered without any of the fuss.
It’s the kind of dish that makes you forget you’re eating vegan, thanks to that sneaky parmesan vibe and a nutty crunch that keeps things interesting.
Whether you’re a kitchen newbie or a seasoned plant-slinger, it’s forgiving enough to let you play around without fear of disaster.
Plus, it’s seriously comforting—like a sweater for your taste buds on a chilly night.
Nutritional Info
These are estimated values.
Calories: 370
Protein: 12 g
Carbohydrates: fifty-four g
Fat: 9 g
Nutrition estimates are provided for vibe-check purposes only — they aren’t legally binding promises of eternal health or six-pack abs.
