Butternut Mac-n-Cheese

           Intermediate, Recipes, Sides
Butternut Mac-n-Cheese
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2 cups packed cooked butternut squash

1 can full-fat coconut milk

2 Tablespoons butter

1 teaspoon sea salt

½ teaspoon paprika

¼ teaspoon allspice

¼ teaspoon garlic powder

12 ounces brown rice noodles (elbow, penne, etc.)

2 brown rice tortillas

1 teaspoon butter


Add butternut squash, coconut milk, butter and all spices into a blender or food processor and puree.

Boil brown rice noodles for approximately 8 minutes to partially cook them; al dente (check package directions, some brands may vary)

Strain the noodles, and put them back in the pot.

Stir in the sauce.

Add the noodles and sauce to a lightly greased baking dish.

Tear 2 brown rice tortillas into pieces and add them to the blender or food processor; puree until very fine.

Add 1 teaspoon of butter and puree again.

Sprinkle the crumbs over the top and bake at 350F for about 20 minutes.

Makes 6-8 servings

*This recipe was inspired in whole or in part by The Spunky Coconut