Dairy-Free Baked Mac with Butternut Squash

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.

Prep Time 15

Cook Time 30

Total Time 45

Servings: servings

Meal: Dinner

By: Mel’s Easy Kitchen

Equipment

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

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

Instructions

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.
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.
Cool slightly and blend the sauce until smooth. Cook pasta according to the package until al dente; drain.
Toss pasta and sauce in the baking dish, add pork panko and bake about 5 minutes, until the topping browns. Finish with parsley.

Nutrition per serving

Calories: 289kcal | Carbohydrates: 20.9g | Protein: 11.9g | Fat: 19.4g | Fiber: 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.