• Amy Slater

Butternut Squash Mac and Cheese (dairy and yeast free)



I absolutely LOVE all winter squash, but my kids do not. The only time they ate, was when we had a bumper crop two years ago of red Kuri squash. Proof again that a garden goes a long way towards encouraging kids to eat their veggies.


They will also eat it in smoothies or soups. But, straight-up roast squash is not yet a big hit. Here I took a simple dish like macaroni and cheese, which only William really likes, and turned it into a veggie-based version.


The “cheese” comes from cashew cream made from soaking cashews.


The spices really bring the squash to life, creating a similar flavor profile to macaroni and cheese.


Tip:

When buying spices, take advantage of the bulk spice section at your grocery store. There you can purchase small quantities of fresh spices and save tons because you are not paying for packaging.


This serves my active kids well. It is very energy dense and fuels my active kids well. It is not a stand-alone meal. I serve it as a side along with green veggies and protein.


Here the kids had slow-cooked venison cube steak, purple sauerkraut, white sweet potato, and a side salad with celery, bell pepper, avocado, olives, carrots, cucumber, tomato, and coconut flakes.






Ingredients:


Serves at least 12 (I made this for three nights of side dishes1 1/2 cups butternut squash (peeled and chopped into cubes)

3 cups cubed butternut squash 1 large yellow onion, chopped 3 cloves garlic, crushed 6 cups bone broth 3/4 cup reserved broth from the squash, garlic, and onions 1/2 cup raw cashews (soaked in hot water for 30 minutes) 2 Tbsp lemon juice 2 tsp salt 2 tsp Dijon mustarddijon mustard 1/2 tsp black pepper 1/2 tsp paprika 1/2 tsp turmeric 1/4 tsp nutmeg 1 package of organic rice noodles (cooked al dente)


Putting it all together:

  1. Add butternut squash, garlic, and onions to a pot and cover with 6 cups of bone broth. Gently bring broth to a boil and then turn down the heat to simmer the veggies until they are tender.

  2. Cook the pasta while the squash, garlic, and onions simmer. Cook until just cooked as the rice noodles will clump otherwise.

  3. Drain the pasta and run the noodles under cold water to stop the cooking process.

  4. When the squash, garlic, and onions are tender, drain. Remember to reserve 3/4 cup of the broth to create the “cheese”.

  5. Add the cashews, squash, garlic, and onions to your blender in two batches dividing the liquid. When one batch is done, pour the sauce into a large bowl then add the second.

  6. Add the spices, lemon juice, and broth to the butternut sauce and whisk well to combine to create your cheese.

  7. Add butternut squash sauce to the cooked noodles. Warm, covered in the oven at 350F before serving.












Whether it is alongside sardines or venison. This dish is a big hit!


Don’t forget to tag me on Instagram at #moms4healthusa.