When hunger strikes and it’s cold outside, we want only one thing. Cheesy, gooey, stick-to-your-insides comfort food. Unfortunately, such dishes tend to take a toll on our health even if they may lighten up our mood. Thankfully, Chalkboard Mag comes to the rescue once again with this unbelievable, fall-appropriate dish from Food52. It’s vegan. It’s good for you. It’s extra delicious. You’re welcome.

Everyone has a favorite mac and cheese recipe. This one, which uses sweet, creamy butternut squash in the sauce, is mine. To create an authentic cheese flavor, I use a combination of nutritional yeast, miso, smoked paprika, salt, and lemon juice. (You can use any leftover sauce as a cheese dip.) I highly recommend including the optional vegetables. In addition to providing some contrasting color and texture, they’ll round out the meal, so you won’t have to worry about making an extra side dish – win, win.