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Lightened-Up Butternut Squash Mac & Cheese!

Lightened-Up Butternut Squash Mac & Cheese

Course Lunch, Dinner, Appetizer, Main Course
Cuisine American
Cook Time 30 minutes
Total Time 30 minutes
Servings 10
Calories 342kcal


  • 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)


  • Cook the pasta according to the package instructions.
  • While the pasta is cooking, peel and cube the butternut squash. Place in a blender along with the milk and puree.
  • Heat the coconut oil over medium heat in a medium to large pot for about 5 minutes. Add the pureed squash. Cook for about 7 minutes.
  • Drain the pasta, rinse with cold water, then add to the cooked squash puree.
  • Steam the broccoli.
  • Add in the cheese, paprika, and the broccoli.
  • Continue cooking until the cheese has melted.
  • Add the salt/pepper to taste, and serve!


Calories: 342kcal