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I am so excited to write this post. Why? Because this is quite possibly my favorite recipe..ever..

  1. It is so creamy and delectable
  2. It is super healthy
  3. It’s lactose free!!!! 

Okay, maybe #3 will only excite a few people, but it makes me ecstatic. Joe probably appreciates not having to hear me complain about a stomach ache, too. Did you know parmesan is lactose-free? It’s fantastic.


As always, this recipe is super simple and super fast. I made only 2 servings, you can easily scale this up to serve more. I also like this dish super saucy (because if it were acceptable to drink it I would..) So you could always just add more pasta to serve more.

img_2169Butternut Squash Mac N Cheese

Serves 2


  • 1.5 cups whole wheat rotini, dry
  • 2 1/2 cups cubed butternut squash
  • 1/4 cup unsweetened cashew milk (or your favorite type)
  • 2 Tbsp parmesan cheese
  • 1/2 tsp Garlic powder
  • 1/2 tsp Paprika
  • 1/4 tsp cumin
  • salt and pepper to taste
  • panko bread crumbs (optional)Extra parmesan (optional)


  • Begin boiling a pot of water for you pasta, preparing as package directs
  • In a microwave safe dish, add butternut squash and enough water to cover. Microwave for 5-8 minute or until soft
  • In a blender blend squash, milk, parmesan, and spices. Blend until nice and smooth.
  • When pasta is cooked and drained, return to pot and add your sauce. Cook on low heat until warmed.
  • Plate pasta, sprinkling with panko breadcrumbs and/or parmesan if desired.

Nutrition Information per serving: 293 calories, 4.75g fat, 12.9g protein,  59g carbohydrates

I whipped up some meatballs to top it off. A little ground meat, oats, Worcestershire garlic powder, egg, and whatever other spices I am feeling at the time. Bake or cook stove top.



Now off to the dog park with this little nugget pie.