Butternut Squash Mac n’ Cheese

Pic of Angela's Butternut Squash "Mac n' Cheese" in a bowl

Sometimes my 5-year old son comes home from school asking to “eat the food the other kids have.”  So I do my best to improvise, like the time I made him Apple Sandwiches.

Sometimes the other kids have Mac n’ Cheese and he’s asked about it, but I didn’t have any ideas for him then.  Mostly because I don’t tolerate dairy and eating classic Mac n’ Cheese is partly why I got sick in the first place ha-ha.

But a dairy-free version that still tastes good?  That’s an interesting idea…

That’s why I’m happy to have our friend Angela from Paleokitchenlab.com back to share another cool recipe, this time for Butternut Squash Mac n’ Cheese (including a dairy-free version).  Granted the dairy-free version isn’t quite the same… but it’s still a cool recipe that I can eat.

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Woohoo!  I’ll be testing this out with my kids very soon 🙂

[Enter Angela]

Pic of butternut squash cubed


  • 1 16-oz. Bag of Broccoli Slaw (Can make by shredding broccoli stalks or buy them pre-cut, or use kelp noodles or spaghetti squash)
  • Pancetta (Italian Bacon) or Regular Bacon
  • 1 Tsp of Sea Salt, Cumin and Paprika
  • 2 Cups of Cooked Butternut Squash Flesh or Raw Butternut Squash Cubes (available pre-sliced at grocery stores)
  • 1 Cup of Beef Bone Broth or Chicken Broth (Click Here for Steve and Jordan’s Recipe)
  • 1 Red Onion, Cubed

Pic of Angela's Butternut Squash "Mac n' Cheese" close-up


  • Cook the butternut squash in broth and add in spices (you can use other types of squash like delicata or kabocha if you like a sweeter flavor).  If squash is raw, then cook till soft and broth evaporates.  If squash is cooked, then use less broth and let it cook down till it forms a pasty consistency.
  • Bake the broccoli slaw in the oven, tossed in olive oil (or if you tolerate dairy, use melted butter or ghee)
  • Bake at 350°F for 30 minutes (or until broccoli slaw is soft)
  • In a pan, sauté red onion and pancetta (or bacon) in cooking fat of choice (you don’t need too much because bacon is naturally fatty)
  • Add bacon/onion mixture to the butternut squash sauce and mix in
  • Pour hot sauce over broccoli slaw

Note:  If you tolerate dairy, give it that cheesy flavor by adding a tablespoon of butter or ghee, a little bit of nutritional yeast or grated cheese.  But it’s quite tasty without it.

Enjoy this nutritious spin on a classic American dish.

[Enter Jordan]

Thank you again Angela!

Enjoy 🙂

– Jordan

Angela Privin is from http://diyhealthblog.com/ and emigrated to the U.S. from Ukraine at the age of 5.  She speaks Russian, Spanish, English and Gibberish fluently.  She is a former journalist in New York City and battled IBS for years before evolving into a blogger/health consultant.  In her early 20s, she got Lyme Disease and was treated with massive doses of antibiotics and NOT followed up with probiotics.  She believes this is what created the bacterial imbalance in her gut that set the stage for IBS.  She loves to cook, but she can’t follow recipes.  You’ll see that she makes up her own as she goes.

Here’s her amazing recipe site: www.Paleokitchenlab.com

Jordan Reasoner

About Jordan Reasoner

Jordan Reasoner is a health engineer and author. He was diagnosed with celiac disease in 2007 and almost gave up hope when a gluten-free diet didn’t work. Since then, he transformed his health using the SCD Diet and started HealthyGut.com to help others naturally heal stomach problems. You can check out his story here and find him on Google+, Facebook or Twitter.

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8 thoughts on “Butternut Squash Mac n’ Cheese

  1. Avatar

    I am on Nexium(since 2001) and have also had my ileosecal valve and 1/3 of the SI removed(also 2001). I have some issues with diarrhea and reflux. Would the SCD diet be a good way to prevent further illness due to my intestinal issues?

  2. Avatar

    How do I begin to assess my husband’s and my individual tolerance for different foods in order to customize our diet. He has nasty diverticulitis and I have acid reflux so bad that my teeth are eroded. I wasn’t aware of having acid reflux so it is difficult to understand the cause other than low stomach acid. I really don’t know where to start. There is so much information on the web!

  3. Avatar

    Each of the recipes on this web page… I cannot tolerate: Broccoli, Green Beans, Pork Chops, Butternut Squash… (plus more intolerances.)

    Doctors say I don’t have Celiac. But I am seeing improvement on FODMAP, knowing I have low HCL problem that has possibly lead to these food intolerances. Still working it out…Just started on FODMAP a few days ago after trying Paleo for while and just couldn’t do it. I do use the Chicken/Carrots in crockpot as a way to return to normalness.

    I did just pass on this website to a friend’s daughter who drastically needs help (Celiac/Diabetic who is still eating gluten…she’s in her 20’s, and feeling bad)

    Thanks for this site!

    • Avatar

      Thank you for commenting, Karen! The great thing about SCD is that it helps you assess your individual tolerance for different foods and create the custom diet that will make you feel great. We think the ability to customize the diet is why it is so successful for so many people.

  4. Avatar

    I have an intolerance to Butternut Squash, and I have to say I do see a lot of recipes that use Butternut as opposed to say Acorn Squash. Do you think there’s any difference between the two squashes? Are they interchangeable?

    • Avatar

      Of course you can substitute acorn! Acorn isn’t as sweet as butternut, but it’ll do the same thing. You could also substitute hubbard squash, or pumpkin. It’ll taste a bit different but that’s about it. Though I have to say if you’re using cubes, butternut is the easiest to do yourself. But if you’re doing puree, it isn’t going to matter.

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