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Creamy Butternut Squash Mac Recipe

This lactose-free recipe is a healthy alternative to the additive-loaded traditional mac and cheese. The kids don’t just love it, but it’s perfect for adults who are trying to eat cleaner too!
Course Main Course, Side Dish
Cuisine American
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 8 servings
Calories 250kcal


  • 1 medium butternut squash
  • 12 ounces gluten-free macaroni pasta
  • 1 tbsp extra-virgin olive oil
  • 1/2 large yellow onion diced
  • 2 cloves garlic minced
  • teaspoon fresh thyme
  • teaspoon fresh rosemary
  • teaspoon fresh basil
  • 1 cup homemade chicken broth
  • Salt and pepper to taste

Cashew Butter:

  • 1/3 cup raw cashews
  • 1/8 cup nutritional yeast
  • 1 teaspoon minced onion
  • 2 tablespoon minced garlic


  • Preheat oven to 400º F. Prepare a baking tray lined with parchment paper.
  • Cut the butternut squash in half, remove the seeds, and place on a baking tray with the skin side facing down. Bake in the oven for 40-45 minutes or until a fork can prick the skin easily.
  • Meanwhile, bring a large pot of water to a boil. Add pasta and cook based on the package instructions.
  • In a large skillet or saucepan, heat EVOO over medium heat. Sauté onion and cook for 1-2 minutes until tender and fragrant. Add garlic and cook for an additional 1-2 minutes. Set aside.
  • Meanwhile, blend all the cashew butter ingredients in the food processor.
  • Once the butternut squash is done, take it out of the oven, cool it down for a bit, and peel off the skin. Consequently, chop them into smaller pieces and transfer them into a food processor or a blender, along with the cashew butter.
  • Add the sautéed onions and garlic, along with herbs and broth, and purée until smooth and homogenous.
  • Return the purée to the skillet or saucepan over medium heat. Add the cooked pasta, and season with salt and pepper to taste. Stir until well combined. Serve and Enjoy!


  • If you're not doing a dairy-free diet, feel free to skip the cashew butter recipe and replace it with equal amounts of parmesan cheese instead. 
  • This recipe can retain its freshness in the fridge for up to 3 days, provided that you store it in an airtight container.


Calories: 250kcal | Carbohydrates: 46g | Protein: 7g | Fat: 6g | Saturated Fat: 1g | Sodium: 42mg | Potassium: 426mg | Fiber: 3g | Sugar: 3g | Vitamin A: 9998IU | Vitamin C: 22mg | Calcium: 54mg | Iron: 2mg