Jump to main content
Logo Bonnie Domenghino

Butternut Squash Mac’n’Cheese

Source: Healthy Gut

Prep Time

35 Minutes


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

1 Red Onion, Cubed

Cooking Time

35 minutes

Preperation Notes

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