Creamy Butternut Squash Mac and Cheese (toddler-approved)

• Creamy and comforting – You’d never guess there’s (optionally) no cheese in this sauce.
• Toddler-approved – The mild flavor and creamy texture make it perfect for little ones.
• Customizable – Keep it dairy-free or add real cheese for extra indulgence.
• Nutritious and wholesome – Packed with veggies, plant protein, and healthy fats.
• Easy to make – Just roast, blend, and toss with pasta for a 30-minute meal.

• Butternut squash – The star of the dish. Roasted until tender, it becomes naturally sweet and creamy, creating the perfect sauce base.
• Canned coconut milk – Adds richness and creaminess. Any milk (plant-based or dairy) would also work.
• Broth or bone broth – Helps thin the sauce to the ideal consistency and adds depth of flavor.
• Soaked raw cashews – Create a smooth, cheesy texture when blended. Soak them first: cover with water for at least 20–30 minutes or up to 8 hours, then drain before blending.
• Nutritional yeast – Gives a savory, cheesy flavor without dairy.
• Garlic powder & onion powder – Add depth and warmth to the sauce.
• Salt & pepper – Balances flavors. Adjust to taste.
• Pasta – Any pasta works; chickpea pasta adds extra protein and fiber.
• Shredded cheddar cheese (optional) – Adds extra cheesiness if desired.

• Soak the cashews – Place raw cashews in a small bowl and cover with water. Let soak for at least 20–30 minutes or up to 8 hours. Drain before blending.
• Roast the squash – Preheat the oven to 400°F. Peel and cube the butternut squash. Spread on a baking tray and roast for 25–30 minutes until tender.
• Cook the pasta – While the squash roasts, boil your pasta according to package directions.
• Blend the sauce – In a blender, combine roasted squash, soaked cashews, coconut milk, broth, nutritional yeast, garlic powder, onion powder, salt, and pepper. Blend until completely smooth and creamy.
• Combine – Drain the pasta, pour the sauce on top, and stir until evenly coated.
• Serve – Dish it up warm and enjoy that creamy, cozy goodness.

• Shredded cheddar cheese – Optional. Stir in 1 cup after blending for extra cheesy flavor.
• Roasted cauliflower – Optional. Roast one cup with the squash for extra creaminess and nutrients.
• Milk: Coconut milk is used here, but any plant-based milk or dairy milk works.
• Broth: Bone broth, vegetable or chicken broth works here.
• Butternut squash: Sweet potato can be used as a substitute.
• Pasta: Gluten-free pasta, whole wheat pasta, chickpea pasta, or any shape you prefer.

• Make sure to soak cashews before blending for the smoothest, creamiest sauce.
• Adjust the consistency with broth or milk until the sauce reaches your preferred creaminess.
• Feel free to use any pasta, I used chickpea pasta to make it higher in protein and gluten-free, but any pasta will work
• Make it a meal by adding chicken sausage and roasted broccoli

This butternut mac and cheese is creamy, silky, and subtly sweet with a savory, cheesy depth from nutritional yeast (and cheddar if added). The coconut milk and broth make it smooth and velvety. It’s cozy, filling, and toddler-approved.

Serve it warm right after mixing — it pairs well with roasted vegetables or a fresh salad.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat on the stove over low heat with a splash of milk or broth to restore creaminess. The sauce also freezes well — I like to freeze it in cubes so I can easily pull out single servings for my toddler.

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