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Butternut Squash Mac and Cheese

  • 30 min
    Prep Time
  • 1 hr
    Total Time
  • 5 people
  • 578 per 1 serving


  • 1 medium to large butternut squash
  • 2 tablespoons coconut oil
  • 3 cloves garlic, minced
  • 1 tablespoon cumin
  • 1 cup Pacific Foods™ Organic Coconut Unsweetened Plant-Based Beverage
  • 1/2 cup Pacific Foods™ Organic Vegetable Broth
  • 1/2 cup nutritional yeast
  • 1/2 tablespoon lemon juice
  • 1 pound uncooked rotini (spiral) pasta
  • 1/2 cup salted dry roasted sunflower seeds


  • Step 1

    Preheat oven to 375°F. Remove ends of butternut squash, cut lengthwise and remove seeds. Place squash pieces, cut side down, on a parchment lined baking sheet. Bake for 35 to 40 minutes until a fork easily pierces the squash. 

  • Step 2

    While squash is cooking, heat coconut oil in a deep pot, add garlic and cumin and simmer for 2 minutes. Add coconut milk, broth and nutritional yeast to thicken.  Add lemon juice and salt and pepper to taste.   

  • Step 3

    Scoop out squash from the skin, and in a large mixing bowl combine squash with the thickened broth mixture. Puree using an immersion blender (or you can use a regular blender or food processor). 

  • Step 4

    Make pasta according to package directions, drain, transfer to a large baking dish, and pour squash puree over pasta.  

  • Step 5

    Season with crushed red pepper and salt and pepper to taste. Sprinkle with sunflower seeds.

  • Step 6

    Bake at 350°F for 20 minutes or until hot.

Calories 578
Total Fat 14 g
Sat. Fat 6.5 g
Trans Fat 0 g
Cholesterol 0 mg
Sodium 171 mg
Total Carb 94 g
Dietary Fiber 8 g
Sugar 6 g
Protein 19 g
Vitamin D 2 %DV
Calcium 10 %DV
Iron 25 %DV
Potassium 21 %DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.