Creamy baked macaroni served in a bowl.
| | | | | |

Dairy-Free Baked Mac with Butternut Squash

ByMelanie
Jump to Recipe Print / Save PDF Make cooking easier

Dairy-Free Baked Mac with Butternut Squash. Full ingredient amounts, a printable recipe card and estimated nutrition per serving.

Creamy baked macaroni served in a bowl.
Mel’s Easy Kitchen

Dairy-Free Baked Mac with Butternut Squash

A dairy-free baked pasta dish with a creamy butternut squash and cauliflower sauce.
Print / Save PDF Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner
Calories: 289
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 tbsp olive oil
  • 1/4 onion diced
  • 2 cloves garlic minced
  • 1 3/4 cups butternut squash cubed
  • 1/2 cup cauliflower florets
  • 1 1/4 cups canned coconut milk
  • 3/4 cup chicken broth
  • 3 tbsp nutritional yeast
  • Salt and pepper to taste omit pepper for AIP
  • 1 tsp arrowroot starch
  • 8 oz gluten-free pasta use jovial cassava pasta for paleo/AIP
  • 1/3 cup pork panko
  • 1 tbsp parsley chopped

Equipment

  • Blender
  • 8-inch square baking dish
  • Baking dish
  • Saucepan
  • Mixing bowl
  • Measuring cups and spoons

Method
 

  1. Heat the oven to 400°F and grease an 8-inch square dish. Sauté onion and garlic in the oil for 3–4 minutes. Add squash and cauliflower and cook 5 minutes.
  2. Add coconut milk, broth, nutritional yeast and seasoning. Simmer 8–10 minutes, until the vegetables are soft. Mix arrowroot with a little cool water, stir into the pan and simmer briefly to thicken.
  3. Cool slightly and blend the sauce until smooth. Cook pasta according to the package until al dente; drain.
  4. Toss pasta and sauce in the baking dish, add pork panko and bake about 5 minutes, until the topping browns. Finish with parsley.

Nutrition

Calories: 289kcalCarbohydrates: 20.9gProtein: 11.9gFat: 19.4gFiber: 2.2g

Notes

Nutrition is an estimate per stated serving, based on the source recipe. Brands and portion sizes affect the result.
For gluten-free preparation, check all packaged ingredient labels, including broth, seasonings and toppings.
Inspired by Michelle Hoover.
Storage: Refrigerate leftovers in a shallow, covered container within 2 hours (1 hour above 90°F). Keep at 40°F or below and use within 3–4 days, or freeze. Follow any shorter storage limit on opened ingredients.

Tried this recipe?

Let us know how it was!

Preferred products

Milk: MALK or So Delicious unsweetened beverage where suitable. These do not provide the same protein as protein milk; keep canned coconut milk where specified.

Pasta: Jovial gluten-free brown rice pasta is a preferred option. Keep cassava pasta when following the recipe’s grain-free variation; do not substitute rice or legume pasta for that variation.

These are shopping options; the recipe’s estimated nutrition may use a different product. Substitutions change nutrition and may affect texture. Choosing one dairy-free or gluten-free ingredient does not make the whole recipe dairy-free or gluten-free. See Mel’s preferred products and photos.

Photo of a similar dish.

Photo credits

Inspired by Michelle Hoover.

Photo: Jennifer Sattley / Carlsbad Cravings · Pinterest source.

Similar Posts

Leave a Reply