Butternut Squash Mac and Cheese

Mac-n-cheese is something we ate on holidays, as well as throughout the year when I was growing up. This butternut squash mac and cheese is based on my Butternut Squash Lasagna, which we love, and is not only vegetarian, but vegan as well. If you don’t want to use butternut, I think it would also work with pumpkin, but I haven’t tried it yet myself.

Butternut Squash Mac and Cheese

dairy-free, vegan, gluten-free, grain-free option

Add to blender or food processor:
2 packed cups of cooked butternut (I cook whole butternut in the oven at 400 degrees for about an hour. No need to cut or poke them. Remove the skin and seeds after they’ve cooled.)


1 can of full-fat coconut milk (I use Thai Kitchen because it is the richest)
2 tbsp butter, ghee, or palm shortening (as tolerated)
1 tsp Herbamare
1/2 tsp paprika
1/4 tsp allspice
1/4 tsp garlic powder

Puree well.

Boil one bag (12 ounces) Tinkyada noodles for 8 minutes to partially cook them.
Strain the noodles, and put them back in the pot. Stir in the sauce. Add the noodles and sauce to your baking dish.

Tear 2 brown rice tortillas into pieces and add them to the blender or food processor.

Puree until very fine. Add 1 tsp of butter (or ghee, palm shortening, etc). Puree again. Sprinkle the crumbs over the top. Bake at 350 for about 20 minutes.

Optional: For grain-free use zucchini noodles:


You will need at least three large zucchini.(I used my julienne slicer that Elana told me about)

Steam the zucchini before adding the sauce. The zucchini will shrink down a lot, so you will probably only need half of the sauce. Add zucchini coated in sauce to your baking dish. Bake at 350 for about 20 minutes.

♥, Kelly


  1. says

    Oh my crazy goodness does this look good! I’m hosting a Christmas party next week and I think the butternut squash soup I planned to make just got bumped off the list for this! I might just have to do a trial run of it tonight for dinner!

  2. says

    I turned this into a casserole by adding sausage and veggies. It was great!

    I recently had to go dairy free in addition to already being gluten free and refined sugar free. The transition has been pretty easy thanks to all the tips I already knew from reading your book and blog. Thank you!

  3. says

    This is a yummy recipe thanks for sharing. It’s really creamy and has other good mac n cheese qualities like the color and sound of mac n cheese. Next time I cook this I want to up the seasoning quantity. The butternut squash has a sweetness to it that is a perfect subtle flavor but I prefer something a little more savory.

  4. Jeanmarie says

    This is additively delicious! We are having it for dinner tonight. I up all the spices a little bit to give it a richer flavor. Thanks Kelly!

  5. Momsy says

    Excellent such a great dish. Only thing wrong I used Trader Joes coconut cream and the coconut sweetness came through too strong. Although I used siracchi , it helped counter it a bit.

Leave a Reply

Your email address will not be published. Required fields are marked *