Butternut Squash Mac & Cheese

Who doesn’t love a warm, tasty bowl of mac and cheese? For so many people, it’s a traditional staple of good eating! And when it comes to making a dish that’s both healthy and filling at the same time, there really isn’t anything like a gooey, creamy dish of lightened-up butternut squash mac & cheese.

This handy recipe will give you all the best pointers to cultivate a truly delicious dish that’s good for you at the same time! Great for parties, appetizers, or as a main course, you’re not going to want to miss out on this one! Let’s get started!

YOU’LL NEED: 12 oz brown rice pasta elbows, 1/2 medium butternut squash (pureed), 1 1/4 cup unsweetened almond milk, 1 Tbsp coconut oil, 4 cups organic sharp cheddar cheese, 2 tsp paprika, 2 heads of broccoli, salt/pepper, bacon pieces (optional, for topping)

STEP 1: Cook your pasta according to the package instructions.

STEP 2: While your pasta is cooking, peel and cube up your butternut squash. Place the cubes in a blender along with your almond milk and puree.

STEP 3: Heat your coconut oil over medium heat in a medium to large pot for about 5 minutes.

STEP 4: Add your pureed squash and cook it all up for about 7 minutes.

STEP 5: Drain your pasta, rinse with cold water, and then add to the cooked squash puree.

STEP 6: Steam the broccoli.

STEP 7: Add in your cheddar cheese, paprika, and broccoli.

STEP 8: Continue cooking until your cheese has melted.

STEP 9: Add in salt/pepper to taste and then serve!

This dish is great on cold days, as well as the perfect meal for anyone who loves all things healthy and cheesy! Enjoy!

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