> ## Content Index > Fetch the complete content index at: https://thatpaleochick.com/llms.txt > Use this file to discover other available public pages before exploring further. # Creamy Paleo Mac and Cheese with Butternut Squash Pasta - URL: https://thatpaleochick.com/paleo-mac-and-cheese-butternut-squash/ - Published: 2026-09-15T13:10:49.000Z - Updated: 2026-10-09T16:26:22.000Z - Description: All the creamy, saucy, soul-satisfying comfort of macaroni and cheese, made entirely with real whole food. Butternut squash noodles stand in for pasta and a rich cashew-based sauce does the heavy lifting where cheddar used to live. - Author: Krista Wade - Tags: Recipe, Paleo, Side Dish, Gluten-Free, Grain-Free, Egg-Free, Anti-Inflammatory, Butternut Squash, Cashew Sauce, Mac and Cheese, Comfort Food, Noodles, Creamy, Paleo Pasta, Celiac-Friendly Macaroni and cheese is not a dish I was willing to just let go of when I went paleo. It is the ultimate comfort food, and if you have kids or a spouse who is skeptical about this whole real-food thing, this is the dish that either wins them over or loses them for good. No pressure. The two problems with classic mac and cheese are the pasta and the cheese sauce. Both had to go, and both had to be replaced with something that actually delivers. Here is what I did. The pasta is butternut squash cut into short, stubby tubes that roast up with just enough chew and caramelized edge to mimic the bite of an elbow macaroni. And the sauce, which I know sounds crazy until you eat it, is built on soaked raw cashews blended with coconut milk, broth, nutritional yeast, Dijon, smoked paprika, and apple cider vinegar. That combination creates something genuinely thick, tangy, savory, and rich. The nutritional yeast brings the umami depth you expect from cheese, the vinegar gives it the sharp bite, and the smoked paprika does the rest. People who do not know what is in it will not guess. I have served this to skeptics and watched them go back for seconds without asking questions. That is all I need to know. --- ## Nutritional Benefits ### Butternut Squash - Rich in beta-carotene, which your body converts to vitamin A for eye, skin, and immune health. - A good source of vitamin C and potassium, supporting immune function and healthy blood pressure. - Contains fiber that feeds beneficial gut bacteria and helps steady blood sugar after a meal. - Naturally lower in starch than regular pasta, making it a much gentler option for blood sugar balance. ### Raw Cashews - Provide heart-healthy monounsaturated fats along with a solid hit of plant-based protein. - Contain magnesium, which supports muscle function, nerve signaling, and restful sleep. - Soaking cashews before blending makes their nutrients more bioavailable and improves digestibility. - Create a naturally creamy, dairy-free sauce base without any additives or thickeners. ### Nutritional Yeast - Delivers B vitamins including B12, which is especially important for those reducing or eliminating animal products. - Provides a savory, cheesy flavor without any dairy, making it a smart tool in grain-free and dairy-free cooking. - Contains beta-glucans, a type of soluble fiber linked to immune support and reduced inflammation. - Adds a meaningful boost of complete protein to the sauce. ### Avocado Oil and Ghee - Avocado oil has one of the highest smoke points of any whole-food fat, making it safe and stable for roasting. - Ghee is clarified butter with the milk solids removed, making it tolerated by many who are sensitive to dairy. - Both fats help your body absorb the fat-soluble vitamins in this dish, including the vitamin A from the squash. - These are the kinds of fats your body was designed to use for fuel, not the industrially processed seed oils hiding in the conventional version of this dish. --- ## FAQs ### Can I make this Whole30 compliant? Yes. Every ingredient in this recipe is already Whole30 compliant as written. Just double-check that your broth and Dijon mustard labels are clean with no added sugar or off-plan ingredients. ### I do not have a spiralizer. How else can I shape the squash? The most effective low-tech method is to use a melon baller to scoop rounds from the neck of the squash, then trim them into short cylinder shapes with a paring knife. You can also just cut the squash into small cubes or half-moon slices. It will not look like macaroni, but the flavor and sauce combination are the same and just as good. ### Can I use a different nut if I am allergic to cashews? Macadamia nuts are the closest substitute in terms of creaminess and mild flavor. Soak them the same way. Sunflower seeds also work and keep this nut-free, though the sauce will be slightly more earthy in flavor. Blanched almonds are another option, though the texture is a little grainier even after a long blend. ### Can I make the sauce ahead of time? Yes, and it actually holds up really well. Blend the sauce and store it in a sealed jar in the refrigerator for up to 4 days. When you are ready to serve, warm it in a skillet with the garlic step and add a splash of broth to loosen it back up. Then fold in your freshly roasted squash. ### Why does the sauce look orange? Is that normal? Completely normal and actually intentional. The turmeric and smoked paprika give the sauce that warm orange-yellow color you expect from a cheddar cheese sauce. It is purely for visual appeal. If you skip the turmeric, the sauce will be more cream-colored but taste exactly the same. ### Will picky kids actually eat this? I cannot promise anything because kids are feral little chaos agents. But the sauce is genuinely rich and mild, the squash is tender, and the whole thing is orange and saucy, which is the visual kids expect from mac and cheese. Start with a small serving alongside something they already love and let them discover it on their own terms. --- If this paleo mac and cheese surprised you, I want to hear about it. Drop a comment below or tag me on Instagram so I can see your version. And if you have a skeptic in your house who tried it, I especially want that story. How did your **Creamy Paleo Mac and Cheese with Butternut Squash Pasta** turn out? Tag **@ThatPaleoChick** and share it! #paleocomfortfood #grainfreerecipes #dairyfreemacandcheese #whole30sides #butternutsquash #cashewcheese #paleorecipes #realfoodkitchen ## Creamy Paleo Mac and Cheese with Butternut Squash Pasta All the creamy, saucy, soul-satisfying comfort of macaroni and cheese, made entirely with real whole food. Butternut squash noodles stand in for pasta and a rich cashew-based sauce does the heavy lifting where cheddar used to live. - Prep time: 20 min - Cook time: 25 min - Total time: 45 min - Servings: 4 servings ### Ingredients - 1 medium butternut squash (about 2 lbs), peeled and spiralized or cut into short tubular shapes with a melon baller or knife - 1 tablespoon avocado oil - 1/2 teaspoon fine sea salt, divided - 1 cup raw cashews, soaked in water for at least 4 hours, then drained - 3/4 cup full-fat coconut milk (from a can, not the carton) - 1/2 cup low-sodium chicken broth or vegetable broth - 3 tablespoons nutritional yeast - 1 tablespoon apple cider vinegar - 1 teaspoon Dijon mustard - 1/2 teaspoon garlic powder - 1/2 teaspoon onion powder - 1/2 teaspoon smoked paprika - 1/4 teaspoon turmeric (for color) - 1/4 teaspoon black pepper - Pinch of cayenne pepper - 1 tablespoon ghee or grass-fed butter - 2 cloves garlic, minced - 2 tablespoons fresh chives or flat-leaf parsley, finely chopped (for serving) ### Instructions 1. Soak the cashews. If you have not done this already, cover raw cashews with cold water and soak for at least 4 hours, or use boiling water and soak for 30 minutes as a shortcut. Drain completely before using. 2. Prep the butternut squash. Peel the squash and cut off the long neck portion (save the round base for another use or roast it separately). Using a spiralizer, mandoline, or a melon baller and sharp knife, shape the neck of the squash into short tube-like rounds that mimic elbow macaroni as closely as possible. Aim for pieces about 1 inch long and 1/2 inch wide. They do not have to be perfect. 3. Roast the squash. Preheat your oven to 400°F. Toss the squash pieces with avocado oil and 1/4 teaspoon of the sea salt. Spread in a single layer on a rimmed baking sheet. Roast for 20 to 25 minutes, flipping once at the halfway point, until the edges are just starting to turn golden and the squash is fork-tender but still holds its shape. You want it cooked through, not mushy. 4. Make the cashew cheese sauce. While the squash roasts, add the drained cashews, coconut milk, broth, nutritional yeast, apple cider vinegar, Dijon mustard, garlic powder, onion powder, smoked paprika, turmeric, black pepper, cayenne, and the remaining 1/4 teaspoon salt to a high-powered blender. Blend on high for 60 to 90 seconds until completely smooth and creamy. Scrape down the sides halfway through. Taste and adjust salt or vinegar as needed. 5. Warm the sauce on the stove. In a large skillet over medium-low heat, melt the ghee. Add the minced garlic and cook for about 60 seconds, stirring, until fragrant but not browned. Pour the blended cashew sauce into the skillet and stir to combine with the garlic. Let it warm gently for 3 to 4 minutes, stirring often. The sauce will thicken slightly as it heats. If it gets too thick, add a splash of broth and stir. 6. Combine and serve. Add the roasted butternut squash pieces to the skillet with the warm cheese sauce. Gently fold everything together until every piece is coated. Taste one more time for salt. Spoon into a serving bowl or individual dishes, top with fresh chives or parsley, and serve immediately. ### Nutrition per serving - Calories: 310 - Total Fat: 20g - Carbohydrates: 28g - Protein: 8g - Dietary Fiber: 4g - Sugar: 6g