Dairy Free, Gluten Free, Nut Free, Paleo, Whole30, Vegetarian & Vegan Option
This healthy dairy free sauce is nutrient packed with delicious nutty, cheesy flavor. It's the perfect replacement for cheddar or processed cheese product in your favorite soup and casserole recipes!
Why I Love This Recipe
Butternut Squash "Cheese" Sauce is a nutrient packed, creamy vegetable based version of the processed cheese product many of us grew up loving! It's cheesy and slightly nutty in flavor. I frequently use it in soup and casserole recipes.
This easy DIY dairy free, vegan cheese sauce is simple to make and packed with creamy, cheesy flavor. Nutritional yeast lends nutty cheesiness while Dijon mustard provides the perfect hint of funky tang we love in cheddar and processed cheese product.
I use this sauce for a boost of creamy, cheesy flavor in many recipes like my Instant Pot Creamy Chicken And Broccoli Soup and "Cheesy" Broccoli & Rice Casserole . Plus, I use an extra cheesy version of it in my Healthy Homemade Hamburger Helper.
Nutritional benefits of butternut squash "cheese"
Although the taste is reminiscent of indulging in store bought cheese product, you're really powering you body with a healthy, allergy friendly sauce! This wholesome recipe is made from nutrient dense butternut squash which is rich in vitamin A and C, magnesium, and potassium. Additionally, nutritional yeast is just as it's name implies: nutritional! 🙂 It's rich in both B vitamins and minerals.
Cooking Tips
For a more smoky flavor to this Butternut Squash "Cheese" Sauce, bake longer until all cubes are very brown.
This is the brand of nutritional yeast I use most often.
Vegetarian/vegan version
Vegetable broth and chicken broth can be used interchangeably in this recipe. If you need the vegetarian/vegan version use vegetable broth, if not and you have chicken broth on hand try that!
Let's talk butternut squash
It's less expensive to purchase a fresh butternut squash then peel and dice for this recipe. (Since this recipe only calls for half a fresh butternut squash you could make a double batch or use the other half in another recipe like a Fall Inspired Salad.)
However, using a fresh squash does take more time. When I want to make this more quickly, I spend the extra cash on pre-cut fresh squash cubes from the fresh produce aisle of my local grocery store. Or.....
It turns out frozen butternut squash does work in this recipe!! I have tried thawed and frozen and both turn out well.
For both frozen and thawed butternut squash: make sure all pieces are separated and bake at 400 degrees Fahrenheit following the oil/seasoning instructions.
- For thawed butternut squash: bake 28-35 minutes turning halfway through.
- For frozen butternut squash: bake 35-40 minutes flipping once halfway through.
Keep in mind frozen butternut squash typically comes in 10 oz bags and the recipe calls for 16 oz of butternut squash. So, I typically use 1 ½ bags of frozen squash.
You Might Also Like
Healthy Homemade Hamburger Helper {GF, DF}
Instant Pot Creamy Chicken And Broccoli Soup {Paleo, Whole30}
"Cheesy" Broccoli & Rice Casserole {GF, DF}
Dairy Free Potato Soup {Paleo, Whole30}
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📖 Recipe
Butternut Squash "Cheese" Sauce {Paleo, Whole30}
Equipment
- 1 Blender
- 1 Large baking sheet
- Aluminum foil
Ingredients
- 1.5 tablespoon light olive oil or melted coconut oil
- 1 16oz pkg pre-cut butternut squash or ½ medium or large butternut squash peeled and diced*
- 2 pinches salt plus more for baking
- 1 dash black pepper
- ¼ cup nutritional yeast**
- 1 tablespoon Dijon mustard Paleo/Whole30 compliant brand if desired
- ½ cup chicken broth sub vegetable broth for vegetarian or vegan option
Instructions
- Preheat oven to 400 degrees. Cover a large baking sheet with aluminum foil for easy clean up if desired.
- Place squash cubes on baking sheet. Drizzle with oil, sprinkle with 2 pinches of salt, and a dash of black pepper. Use spatula and stir to combine on baking sheet. Make sure squash is separated into a single layer.
- Bake for 15-30 minutes (depending on how large the squash cubes are) tossing once halfway through. Bake until very tender. If you want a smokier flavored cheese sauce, bake longer for more browning.
- Allow to cool on baking sheet about 10-15 minutes.
- Add squash to blender along with nutritional yeast, Dijon mustard, broth, and 2 pinches of salt. Blend until completely smooth about 15-20 seconds. Use in your favorite soups or casseroles!
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