Butternut Squash Mac and Cheese

12 35 379
Ingredients Minutes Calories
Prep Cook Servings
15 min 20 min 6
Butternut Squash Mac and Cheese
Health Highlights


1/2 cup Coconut milk, sweetened
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!)


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 379
Calories from fat 131
Calories from saturated fat 76
Total Fat 14.5 g
Saturated Fat 8.4 g
Trans Fat 0.2 g
Polyunsaturated Fat 0.9 g
Monounsaturated Fat 2.3 g
Cholesterol 20.9 mg
Sodium 246 mg
Potassium 447 mg
Total Carbohydrate 54 g
Dietary Fiber 8.1 g
Sugars 4.2 g
Protein 12.2 g

Dietary servings

Per Portion

Grain 2.2
Milk Alternative 0.4
Vegetables 0.3

Energy sources


Meal Type(s)