Butternut Squash Mac and Cheese

12 35 419
Ingredients Minutes Calories
Prep Cook Servings
15 min 20 min 6
Butternut Squash Mac and Cheese
Health Rating

Ingredients


1/2 cup Coconut milk
1 tbsp Arrowroot flour
2 tbsp Coconut oil
1/2 onion(s) Sweet onion (chopped - vidalia onion)
2 clove(s) Garlic (minced)
1 cup Butternut Squash Puree, canned, organic
3/4 cup Chicken broth (stock)
1 cup, shredded Cheddar cheese (can use gruyere)
2 tbsp Nutritional yeast
1 pinch Sea salt (to taste)
1 dash Black pepper (to taste)
341 gm Pasta, gluten free, dry (any shape!)

Instructions


Whisk arrowroot powder into coconut milk and set aside.

In a large pot over medium high heat melt coconut oil. Add onions and saute until translucent.

Add garlic and saute another minute.

Add in butternut squash, chicken broth, cheese, and nutritional yeast.

Season with salt, and pepper and set aside.

Cook pasta according to package directions, drain, season with sea salt.

Add the mac and cheese sauce to the pasta and serve immediately.

* Gluten-free, sugar-free

Nutrition Facts

Per Portion

Calories 419
Calories from fat 154
Calories from saturated fat 110
Total Fat 17.1 g
Saturated Fat 12.2 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.3 g
Monounsaturated Fat 2.5 g
Cholesterol 55 mg
Sodium 540 mg
Potassium 145 mg
Total Carbohydrate 51 g
Dietary Fiber 6.7 g
Sugars 4.1 g
Protein 15.3 g

Dietary servings

Per Portion


Grain 2.2
Milk Alternative 0.4
Vegetables 0.3

Energy sources


Pygal49%467.67037317986654191.2625989641277337%302.9880099587392237.0620480942707815%341.2561736549354116.2664085656987349%37%15%CarbohydratesFatProtein
Recipe from:
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