Butternut Squash Mac & Cheese – Dairy Free

Craving mac & cheese but trying to avoid a heavy meal? Try this dairy free butternut squash mac & cheese sauce. It really delivers on flavour! It retains all that cheesy goodness you’re looking for, without a hint of cheese or dairy. Bonus, all my boys loved it, so it’s really a win win! They don’t even need to know that the sauce is made from veggies.

All kids like macaroni and cheese right? Well, my picky toddler is actually not a fan of the real deal. I think shock is the most appropriate word to describe how I felt the first time I made him mac and cheese and he turned his nose up. Well, this dish changes everything! Not only does he enjoy this pasta dish, but I can feel good about him eating it. With its hidden veggies, and boost of nutrients and Vitamin B’s from the nutritional yeast, you really can’t go wrong!

This kid approved butternut squash mac & cheese is now a staple dish in my healthy kitchen.

I got the idea to use butternut squash as my cheese sauce, mainly for it’s colour. I like how the naturally bright orange colour of the squash makes the macaroni resemble boxed mac and cheese.  Growing up in an Italian home means everything is homemade, from scratch, and with love. But there were times as a child when I recall asking my mom for Kraft Dinner. This is what inspires this dish, at least in resemblance.

Now, to make the dish. One tip to save some time is to roast the butternut squash in a toaster oven, if you have one. This really speeds up the cooking process.

Once the squash is cooked, toss it into your high powered blender (I use a Vitamix) along with the remaining sauce ingredients. Process until you have a smooth and creamy sauce. Then toss it with your cooked pasta. Yum!

I like drizzling my butternut squash mac & cheese in some Frank’s Red Hot Sauce, but feel free to garnish as you wish. This dish is so yummy, you can skip the garnish all together!

Did you like my butternut squash mac & cheese?

Why not try my Sweet Potato Mac & Cheese for a slightly different, but still super delicious experience.

Butternut Squash Mac & Cheese – Dairy Free

Course: Main Course, Side Dish

Cuisine: American

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Servings: 6 Servings

For a kid approved dish that is loaded with nutrients and flavour, give this butternut squash mac & cheese a try. They'll never know it has hidden veggies!

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Ingredients

• 1 small butternut squash peeled & chopped into 1 inch pieces
• 1 tsp extra virgin olive oil
• 1 tsp salt
• 1/4 tsp black pepper
• 1 tsp cooking oil I use grapeseed
• 1 yellow onion chopped
• 1/2 cup raw cashews
• 1 tbsp garlic powder
• 3 tbsp nutritional yeast
• 1 tsp paprika
• 1 cup unsweetened cashew milk or milk of choice
• 1/2 cup low sodium vegetable broth
• 1 package dry pasta of your choice

Instructions

• Preheat oven to 450 degrees F and line a baking tray with parchment paper.
• Add the squash to your prepared tray and drizzle with the olive oil, and sprinkle with the salt and pepper. Toss to coat and evenly spread across your tray.
• Bake for 20-25 minutes or until fork tender and lightly golden.
• While the squash is baking, heat up your cooking oil in a small skillet and add the chopped onions. Saute for 6-8 minutes until softened and lightly golden brown.
• Add the onion, roasted squash, cashews and all the seasonings including the nutritional yeast to a blender. Add a little more salt and pepper and then pour in the almond milk and blend on high until pureed.

Calories: 397kcal | Carbohydrates: 78g | Protein: 15g | Fat: 8g | Saturated Fat: 1g | Sodium: 437mg | Potassium: 807mg | Fiber: 6g | Sugar: 6g | Vitamin A: 269.5% | Vitamin C: 33.5% | Calcium: 8.6% | Iron: 17%

DID YOU TRY THIS RECIPE?Mention @this.healthy.kitchen on IG and tag #thishealthykitchen!

*Nutritional information is an estimate, calculated using online tools.