- 2 tbsp olive oil
- 1/4 onion, diced
- 2 cloves garlic, minced
- 1 3/4 cups butternut squash, cubed (see notes)
- 1/2 cup cauliflower florets
- 1 1/4 cup canned coconut milk
- 3/4 cup chicken broth
- 3 tbsp nutritional yeast
- Salt and pepper to taste (omit pepper for AIP)
- 1 tsp arrowroot starch
- 8 oz gluten-free pasta (use jovial cassava pasta for paleo/AIP)
- 1/3 cup pork panko
- 1 tbsp parsley, chopped
- Preheat the oven to 400 F and lightly grease an 8×8″ baking dish.
- Using a medium pot, heat the oil over medium heat. Add the oil and saute the onion and garlic for 3-4 minutes or until the onion is translucent.
- Add the butternut squash and cauliflower florets and saute for another 5 minutes or until lightly fork tender.
- Pour in the broth, coconut milk, nutritional yeast, salt, and pepper and stir to combine. Bring to a boil and reduce to a simmer for 8-10 minutes or until the vegetables are tender.
- Add the arrowroot starch to a small bowl. Spoon out a ladle of the liquid and add to the bowl, whisking with the arrowroot. Pour into the pot and stir to combine.
- Allow the sauce mixture to cool slightly before blending with an immersion blender or in a blender. Set aside.
- Cook the pasta as directed until al dente. Strain and lightly toss with olive oil.
- Add the cooked pasta to the baking dish and top with the sauce. Stir to combine and top with the pork panko.
- Transfer to the oven and cook for 5 minutes or until the pork panko is lightly browned. Serve topped with chopped parsley.
Frozen cubed butternut squash cooks much faster, and is the prefered method for this dish!
All nutrition facts are estimated and will vary.
- Prep Time: 15 min
- Cook Time: 25 min
- Category: Main Dishes
- Method: Baked
- Cuisine: American
- Serving Size: 1
- Calories: 289
- Fat: 19.4g
- Carbohydrates: 20.9g
- Fiber: 2.2g
- Protein: 11.9g
Keywords: baked mac and cheese