Gena Hamshaw is the creative force, compassionate heart, and brilliant nutritionist behind The Full Helping (formerly known as Choosing Raw). She’s also the brains behind the cookbook Food52 Vegan, a stunning, mouth-watering collection of “60 Vegetable-Driven Recipes for Any Kitchen”.
Long before my vegan days and shortly after I made the vegetarian leap, I read about Gena’s life-changing banana soft serve on Oh She Glows. I figured it was too good to be true but gave it a whirl (quite literally) in my tiny food processor purchased on a grad school budget. I remember being alarmed by how good it was and have been making it on a regular basis ever since. Banana soft serve, nice cream, banana ice cream — no matter how you identify it, I think we can all agree that Gena’s recipe was the best thing to ever happen to bananas.
But Gena’s impact extends far beyond the reach of her innovate, perspective-shifting recipes. She has a knack for balancing vulnerability, courage, and lightheartedness through her written words. And she exudes an infectious warmth and kindness.
Her latest book is nothing short of amazing, and it’s filled with simple, plant-focused recipes that feel and taste special. On my short list of must-makes (because the long list is literally the entire book): Peach Crumble Coffee Cake, Breakfast Tostadas with Refried Black Beans and Cabbage Slaw (goooood morning), Parsnip Fries with Spicy Harissa Mayonnaise, Smoky Tempeh and Hummus Sandwiches, and Mexican Chocolate Date Truffles.
And it’s impossible to forget Gena’s squash-laden vegan twist on mac and cheese. Classic comfort food at its finest (and veggie-ist). This butternut squash mac and cheese recipe is one you’ll want to find a permanent place for in your rotation. Double dog-ear it and don’t fret if its pages fall prey to a butternut cheese splatter or two; all is fair in love and mac ‘n’ cheese.
And that butternut cheese sauce is a force to be reckoned with. It wafts the most mouthwatering scent as it simmers on the stove: buttery, savory, and rich. Buttery, unbuttered-ness unlike any vegan cheese sauce I’ve encountered. And there’s no shame in eating a bit of it by the spoonful, sans noodles, if you feel compelled to do so. I might have done just that…
Once the sauce is made, you’ll pour it over heaps of warm elbow pasta and your choice of green veggie — I opted for blanched peas, but Gena notes that steamed spinach and broccoli florets are also great choices. Transfer all of that cheesy goodness to a baking dish, sprinkle with bread crumbs, and bake until the top has a warm golden hue to it.
Then, scoop out a generous spoonful or three, cozy up, and enjoy.
Be sure to grab the full recipe below and scroll down to the very bottom to enter to win a copy of Food52 Vegan. You can also get your very own copy here.
Butternut Squash Mac and Cheese from Food52 Vegan by Gena Hamshaw + A Giveaway!
Ingredients
- 1 1/2 to 2 pounds (680 to 900g) butternut squash (about 1 medium squash), peeled and cubed
- 2 tablespoons olive oil, divided
- Salt and pepper
- 3 cloves garlic, coarsely chopped
- 1/2 cup (120ml) coconut milk
- 1 1/4 cups (300ml) unsweetened almond milk, homemade or store-bought
- 1/2 cup plus 2 tablespoons (45g) large-flake nutritional yeast
- 1 tablespoon arrowroot powder
- 1/4 teaspoon smoked paprika
- 2 tablespoons freshly squeezed lemon juice
- 1 tablespoon white miso
- 1 pound (450g) elbow pasta*
- 2 cups (about 475ml) cooked vegetables (optional), such as steamed chopped spinach, blanched peas, or lightly steamed broccoli florets
- 1/2 cup (55g) dry breadcrumbs
Instructions
- Preheat the oven to 400°F (230°C). Oil a 7 by 11-inch (18 by 28cm) pan.
- Coat the squash with 1 tablespoon of the olive oil, then spread it evenly on a rimmed baking sheet. Sprinkle with salt and pepper.
- Bake for 30 to 35 minutes, until very tender and just starting to brown. Remove from the oven. Decrease the oven temperature to 350°F (175°C).
- Meanwhile, heat the remaining tablespoon of olive oil in a small saucepan over medium-low heat. Add the garlic and sauté for 2 to 3 minutes, until just starting to brown. Add the coconut milk and 3⁄4 cup (175ml) of the almond milk. Whisk in the nutritional yeast and arrowroot powder. Cook, whisking constantly, until nice and thick, about 5 minutes. Transfer the sauce to a large bowl and add the remaining 1⁄2 cup (120ml) of almond milk, the butternut squash, 1 teaspoon of salt, 1⁄4 teaspoon of pepper, and the paprika, lemon juice, and miso. Stir to distribute the ingredients somewhat evenly. Working in batches, transfer to a blender or food processor and process until totally smooth and creamy.
- Bring a pot of salted water to boil over high heat. Add a drizzle of olive oil to prevent sticking. Stir in the pasta and adjust the heat to maintain a low boil. Cook, stirring occasionally, until the pasta is al dente. Drain well and let cool briefly.
- Put the pasta in a large bowl and add the vegetables. Add the sauce, using only 2 cups (475ml) of it if not adding the optional vegetables. Stir gently until thoroughly combined. Spread the mixture evenly in the prepared pan and scatter the breadcrumbs evenly over the top.
- Bake for 20 minutes, until the top is golden. Serve right away.
Recipe Notes
Reprinted with permission from Food52 Vegan, by Gena Hamshaw, copyright © 2015, published by Ten Speed Press, an imprint of Penguin Random House LLC.
*I used brown rice elbow pasta
Food52 Vegan Cookbook Giveaway
One winner will receive a copy of Food52 Vegan. For a chance to win, simply enter the giveaway using the Rafflecopter widget below and comment on this post between November 17th and November 30th. Please note: this giveaway is only open to residents of the US and Canada.
I’m always looking for new eating options, especially vegan ones! Looks delicious!
I would love to win as it looks like such a beautiful book with creative recipes!
I’m a grad student and love love vegan cooking- Gena’s blog is great and this book looks fantastic!
I think often times people believe that vegan recipes are limited – but I honestly believe that they are the most creative. Removing a few foods from the ‘traditional’ diet makes us search for other combinations of flavors that will be satisfying and delicious to everyone. Seriously, we have the most fun. That’s why I love browsing through so many other blogs and books, because no one seems to do one thing exactly the same – there is so much inspiration out there, I can only imagine all the ideas Gena has published in her book. Can’t wait. Thanks for the post x
I would love to win a copy of this cookbook because I’m a vegan and having great difficulty with finding variety in my meals/cooking. I have only a couple of vegan cookbooks and I’m just tired of everything I’ve been eating. I truly do need to change things up. Thanks for the opportunity to win this giveaway.
I’m such a huge fan of Gena’s and would love to try all of the recipes you mentioned! This pasta looks amazing — definitely a must-make for a cold winter night!
I love cooking vegan recipes and I am always looking for new ideas and foods to try.
Gina is one of my favorite cooks, amazing! And this book is on my Christmas list already!
I would love some new inspiration for healthy, vegan meals!
I love the creativity of Gena’s recipes. Also, a person cannot have too many vegan cookbooks! Thanks for the giveaway!
I feel like this book would have lots of great recipes worth serving to company! Thanks for the chance to win.
I just made the leap to full out vegan last week, and I’ve been trying to find dishes that my meat-loving husband will eat. He’s been willing to try everything I cook, but he’s getting a wee bit tired of bean dishes. I think even he would love this one.
I would love to win a copy of this book based simply on how amazing the cover looks and I really want to try Mexican Chocolate Date Truffles!
I love mac and cheese and this recipe looks like a much healthier alternative. I can’t wait to see what other recipes this book has to offer!
Oh my goodness! I would love to win a copy of this! I think this butternut squash mac and cheese is going to be a huge hit at my thanksgiving dinner table!
Okay.. So I just made vegan chocolate chip cookies, and my husband said I finally nailed the perfect chocolate chip cookie!!! He doesn’t care that they’re vegan, but I do, and it’s Gena’s recipe!! Maybe if I get her book I’ll convert my husband into a vegan, since he’ll probably be saying I nailed it every time I make one of her recipes. Making this mac ‘n cheese this weekend!
I would love to win the giveaway to break up the monotony! It is so easy to just get in the habit of the same recipes and meals, but this would be great to give me new ideas and inspiration! This recipe is a great start.
this would be my first vegan cookbook (i have no cookbook eep!) this looks so yummy ugh!!
i love gena’s work and i could always go for another cookbook. :D
I’m always looking for ways to spice things up in the kitchen! Now that I am new to veganism, I am always interested in some inspiration to kick me in the right direction. Plus, if everything is as good as that Mac n Cheese, I can’t live my life without this book!
Drooling! I’m obsessed with her recipes ❤️
I love Gena, and need to check out this cookbook! Yeah that banana soft serve was life-changing, and her recipes got me really into chia pudding as well.
Ashley, this is the most generous, kind-hearted, and thoughtful review. Thank you so much. I’m honored to be featured on your beautiful site!
It was seriously my pleasure, Gena! And this is exactly what I’m talking about — you always share such appreciation and gratitude, so everything I shared is simply a reflection of the kindness I’ve felt from you!
I’d love to make some healthy meals that also taste good! Looks like an amazing cookbook.
I would love to see the food 52 spin on vegan
great new recipes!
I have been a vegetarian for many years, and I’m thrilled that my youngest daughter, who’s only 4, has recently decided to stop eating meat as well. I’ve become increasingly interested in vegan recipes for moral, health and deliciousness factors! I agree with Ashley on her short must- make list, and am looking forward immensely to see what other incredible recipes Gina, the brilliant mind behind vegan banana soft serve, has shared! Thanks for this awesome giveaway and Happy Thanksgiving!
Great recipe! Perfect for fall!
I’ve just began eating a plant-based diet in the past year and I would love some delicious vegan recipes to try!
My reason is twofold. One, my boyfriend can’t have dairy, and I choose nearly all recipes I make with him in mind. Two, I want to work more vegetables into my diet.
My aunt just made the BEST vegan chocolate chip cookies I have ever had for my sister and I, and she heard about them through food 52/Gena Hamshaw (recipe here: http://www.slate.com/blogs/browbeat/2015/11/09/vegan_chocolate_chip_cookies_from_ovenly_s_recipe_are_some_of_the_best_chocolate.html) Now, I am even more excited to check out her new cookbook. Thanks!
Because I would like to try incorporating more vegan recipes in my diet
I’ve been a vegetarian for 38+ years, ‘almost’ vegan. I want to eliminate the few remaining animal products from my diet, and I need resources for recipes. This book certainly would help!
First off, Food52 always has amazing insight, and who doesn’t want to be less focused on meat, dairy, etc around the holidays?
Looks great!
For the recipes! Too obvious. =)
I’d love to try to recreate some of their recipes! They look delicious!
it’s the perfect gift for brotherin law!
my husband enjoys eating vegan and this will be helpful for him
I would love to win because I am always looking for new ways to incorporate vegetables
I love trying new recipes
My sis in law likes this lifestyle so it would be a nice gift
I like trying new recipes.
I would love to win this because I am attempting to get my family to eat more veggies & less meat so this would help me a lot!
I would like to like to win a copy of Food52 Vegan because I’ve been looking 4 a recipe book like this:)
I made this recipe the other day because I love mac and cheese and am always looking for a great vegan mac and cheese recipe. I have to say I wasn’t a fan. The squash added a sweetness that just didn’t mesh with the savory flavors that one would expect from Macaroni and Cheese. I do have a couple of recommendations for anyone else interested in making this recipe. First I used cauliflower as a veggie addition, which was a great choice and wish I had used more cauliflower. I only cooked 3/4lb of pasta (it was all I had) and about 3 cups of cauliflower. If I made it again I would make it more of a cheezy veggie bake with the veggies being the main components and very little pasta. Also a dusting of bread crumbs is all that is necessary, a half cup was way too much and really didn’t add to the recipe. I’m glad I gave it a try, but probably won’t make it again.
Is the coconut milk listed in the ingredients canned or from a carton? If canned, would using lite be ok you think?? Thanks!
Hi, Kinsey! Canned coconut milk. I would stick with full-fat if possible as it adds depth, richness, and keeps it nice and thick. However, I think lite coconut milk would work in a pinch. Hope this helps!
Hi, I’m planning on making this recipe this week! I’m just wondering wether I’m supposed to use the thick canned coconut milk or the thinner stuff from the carton? If someone could help me out I’d be really grateful, thank you!
Hi, Eva! You’ll definitely want to use full-fat canned coconut milk. Enjoy the recipe! xo