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Butternut Squash “Mac and Cheese” (Vegan, Gluten-Free, Dairy-Free, Paleo, Whole30, Meatless Monday)

Butternut Squash “Mac and Cheese” (Vegan, Gluten-Free, Dairy-Free, Paleo, Whole30, Meatless Monday)

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The creamiest, dreamiest sauce on your mac ‘n’ cheese. You picturing it?  Now imagine that it’s dairy-free and also full of veggies. Whaaaat???? How? Squash, that’s how. Trick your kiddos into eating their veggies with this butternut squash sauce.

 

This is the ultimate hack. “Mac ‘n’ cheese” that’s gluten-free AND dairy-free (paleo)? Satisfy that craving and still stick to your paleo lifestyle or Whole30 challenge.

 

If you aren’t paleo, this sauce would be great on gluten-free or regular macaroni / pasta. Or as a dipping sauce for bread. It would also be good if you just drank it through a straw. Go ahead, I won’t judge.

 

The texture of spaghetti squash isn’t quite the same as pasta so don’t go in expecting that. But we love spaghetti squash as pasta in our house. If you don’t, sub in regular pasta or zoodles. Let’s be real, the sauce is the real star here.

 

 

The flavor adventure.

 

All the elements of a good cheese sauce are here: the coconut milk and squash blended together make it creamy.

 

Lots of garlic and herbs bring the flavor.

 

One of my favorite dairy-free secret weapons gives a little bit of that cheesy taste without the cheese.

 

 

Nutritional yeast.

 

Ever heard of nutritional yeast? It’s an inactive yeast that has a little bit of cheese flavor without actually being cheese. How?

 

I honestly have no idea. All I know is that it makes SUCH a difference when I’m not eating cheese. Stir it into sauces, sprinkle it on top of pasta dishes or garnish soups with it. It’s a master of disguise and a true secret weapon.

 

It’s a key component to this dish so don’t skip it. We buy ours on Amazon (all the praise hands for free 2-day shipping), but you should be able to find it at your local health food store or vitamin shop.

 

 

 

Stop reading and make this mac ‘n’ cheese.

 

This delicious, super creamy sauce made possible by our awesome blender. A good blender is key to get this sauce super duper creamy! Chef away, friends. Just try not to lick the pot too aggressively.


AuthorLiz A.DifficultyBeginner

Chef the mess out of this Paleo, Whole30, vegan, veggie "mac n cheese" recipe with butternut squash, spaghetti squash, Blendtec or Vitamix blender & all the spices. So freaking creamy it's unreal.

Yields4 Servings

Insanely tasty ingredients
 1 spaghetti squash
 1 medium butternut squash
 3 Tbsp olive oil
 1 medium onion
 6 cloves garlic
 2 tsp salt
 1 tsp pepper
 2 tsp oregano
 3 tsp paprika
 1 can coconut milk
 1-2 c vegetable broth

Directions & such
1

Preheat oven to 400º F.

2

Slice spaghetti squash in half lengthwise. Scoop out the seeds and discard.

3

Chop butternut squash. I think It’s easiest to cut the squash in half widthwise (separating the neck and the bulb). Then cut in half again lengthwise, exposing the seeds. Scoop out the seeds and discard. Cut each half into multiple large chunks.

4

Lay out both types of squash on a baking sheet, drizzle with 2 Tbsp olive oil, sprinkle with salt and pepper. Bake for 45-50 minutes, flipping halfway or until cooked through.

5

Chop onion and add to a skillet with remaining 1 Tbsp oil. Sauté until translucent and fragrant ~5-10 min. Add the garlic and sauté for just another 1-2 minutes or until the garlic is fragrant.

6

Add the onion, garlic mixture to the blender along with the spices, nutritional yeast and coconut milk.

7

When the butternut squash is cooked through and cool enough to handle, remove the skins and place the flesh into the blender.

8

Blend the sauce ingredients together until thoroughly combined and smooth. Add the vegetable broth as needed to make the sauce smooth. We used about ¾ cup.

9

Using a fork, remove the flesh from the spaghetti squash and toss together with the sauce. If you desire a softer texture to the spaghetti squash, cook the spaghetti squash and sauce mixture together in a skillet or pot for a few minutes until the squash is extra tender, adding extra vegetable broth as needed.

You will probably have extra sauce. Yummmmm!

Ingredients

Insanely tasty ingredients
 1 spaghetti squash
 1 medium butternut squash
 3 Tbsp olive oil
 1 medium onion
 6 cloves garlic
 2 tsp salt
 1 tsp pepper
 2 tsp oregano
 3 tsp paprika
 1 can coconut milk
 1-2 c vegetable broth

Directions

Directions & such
1

Preheat oven to 400º F.

2

Slice spaghetti squash in half lengthwise. Scoop out the seeds and discard.

3

Chop butternut squash. I think It’s easiest to cut the squash in half widthwise (separating the neck and the bulb). Then cut in half again lengthwise, exposing the seeds. Scoop out the seeds and discard. Cut each half into multiple large chunks.

4

Lay out both types of squash on a baking sheet, drizzle with 2 Tbsp olive oil, sprinkle with salt and pepper. Bake for 45-50 minutes, flipping halfway or until cooked through.

5

Chop onion and add to a skillet with remaining 1 Tbsp oil. Sauté until translucent and fragrant ~5-10 min. Add the garlic and sauté for just another 1-2 minutes or until the garlic is fragrant.

6

Add the onion, garlic mixture to the blender along with the spices, nutritional yeast and coconut milk.

7

When the butternut squash is cooked through and cool enough to handle, remove the skins and place the flesh into the blender.

8

Blend the sauce ingredients together until thoroughly combined and smooth. Add the vegetable broth as needed to make the sauce smooth. We used about ¾ cup.

9

Using a fork, remove the flesh from the spaghetti squash and toss together with the sauce. If you desire a softer texture to the spaghetti squash, cook the spaghetti squash and sauce mixture together in a skillet or pot for a few minutes until the squash is extra tender, adding extra vegetable broth as needed.

You will probably have extra sauce. Yummmmm!

Butternut Squash “Mac and Cheese” (Vegan, Gluten free, Dairy free, Paleo, Whole30, Meatless Monday)

Mother-blogger (watch your mouth). Frugal Foodie. Never measured an ingredient in her life. Modern Minimalist. Hospitalitizer. The plan executor. The design eye. The sweet & salty, sugar & spice, fire & ice, no fuss, no frills, put your big girl panties on and take it like a woman. Achiever. Winner. The inclusivist. Your fierce advocate. Best friend to many. True to all.



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