Dairy-Free Butternut Squash Mac & Cheese

Butternut squash is my go-to ingredient when I’m craving a nourishing and creamy sauce. Butternut squash is actually a fruit, not a vegetable, and makes for a deliciously healthy and satisfying ingredient when roasted and pureed. This nutrient dense Butternut Squash Mac and Cheese recipe is delicious over low-carb roasted veggies, kelp or shirataki noodles, as well as over protein sources, such as chicken and flank steak. Butternut squash, compared to sweet potatoes, have less calories, fewer net carbohydrates and serves up a bold vitamin A and vitamin C punch. Vitamin A and C are important antioxidants in your body that protect your cells from damage caused by free radicals. This Butternut Squash Mac and Cheese recipe also includes healthy fats to keep you full and satiated, helping you lose and maintain your weight by keeping your blood sugar levels balanced, staving off sweet cravings.

Makes 2 cups

Ingredients

• 2 c. butternut squash, peeled and cubed

• 3/4 c. full-fat coconut milk, dairy-free milk of choice, organic heavy whipping cream

• 2 T. olive oil, avocado oil, ghee or grass-fed butter

• 1 t. onion powder

• 1/2 t. garlic powder

• 1/4 c. nutritional yeast (dairy-free) or raw milk shredded cheddar cheese (animal-based)

• 1/4 c. dairy-free ricotta cheese (Kite Hill brand) or full-fat ricotta cheese (animal-based)

• 1 T. fresh lemon juice

• 1 t. sea salt

• 1/2 t. paprika

• 8 oz. noodles of choice (kelp, shirataki, spiraled veggies, hearts of palm noodles)

  Directions

• Steam squash until fork soft.

• Drain squash and place in a high powered blender.

• Place the rest of the ingredients into the high powered blender and puree on high until smooth and creamy.

• Cook noodles of choice and pour the sauce over them, stirring until well combined.

• Serve as is or place in a baking dish and place under broiler for 3-5 minutes.