PALEO VEGAN BUTTERNUT SQUASH MAC AND CHEESE
(VEGAN, GRAIN FREE, GLUTEN FREE, DAIRY FREE, PALEO)
Every fall I go a little crazy for squash. Whether it’s spaghetti squash, acorn squash or butternut squash, I just cannot get enough. I love the sweet and savory flavor of butternut squash so I went out on a limb and decided to try a butternut squash sauce. Wow! This blew my mind. I was NOT expecting this to taste just like Mac and cheese! And bonus: it’s completely dairy free and filled with healthy ingredients.
HOW TO MAKE BUTTERNUT SQUASH MAC AND CHEESE
This Mac and “cheese” couldn’t be any easier! First, add the cubed butternut squash and olive oil to a skillet over medium heat. Sauté for 4-5 minutes or until the butternut squash has started to get crispy on the outside. Then, add the remaining ingredients (except the pasta) to the pan. Lower the heat to low and allow the mixture to simmer for 10 minutes, stirring occasionally. At this point, the butternut squash will be soft. Remove from heat. Pour this mixture into a blender. Then, blend until smooth and creamy. Meanwhile, bring a pot of water to a boil. Cook pasta according to package directions. Then, drain pasta. Lastly, top with butternut squash sauce and serve.
TIPS AND TRICKS
To make this recipe incredibly easy, I suggest buying pre-cubed or frozen butternut squash. I used frozen cubed butternut squash in this recipe and added the frozen squash directly to the skillet. For this recipe, I used a canned full fat coconut milk. This makes the sauce extra creamy. Almond or cashew milk works too but may lead to a slightly less creamy result. I buy the canned coconut milk at my local grocery store in the Asian aisle. When blending the sauce, be sure to blend until it’s completely smooth. It will add to the overall creaminess and texture of the sauce.
I know that this Mac and cheese will be a huge hit! How do I know? I served this to my dad who LOVES cheese and loathes anything to do with squash, and he went back for seconds! I told him after dinner what it was made with. Not only does this taste delicious, but it’s a great way to sneak in some extra veggies. Add some chicken or ground beef for a hearty meal!
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Course: Lunch, Dinner
Servings: 4 servings
3 cups butternut squash, cubed
1 TBL olive oil
1/4 cup white onion, chopped
1 tsp garlic powder
1 tsp onion powder
Sea salt, to taste
Ground pepper, to taste
1 cup canned coconut milk
1 8 ounce box grain free pasta (I used Jovial Foods)
Basil, for garnish
In a large skillet over medium heat, add olive oil and cubed butternut squash. Sauté for 4-5 minutes or until squash has started to get crispy.
Reduce heat to low. Add chopped onion, garlic powder, onion powder, salt, pepper and coconut milk to the skillet. Then, simmer for 10 minutes, stirring occasionally.
Then, remove from heat. Pour contents into a blender. Next, blend until smooth and creamy. Set aside.
Meanwhile, bring a pot of water to a boil. Add pasta to the pot. Cook according to package directions.
Once pasta has finished, drain water. Then, pour sauce over pasta and stir until fully coated. Garnish with chopped basil if desired.