top of page

Butternut Mac n Cheese (gf)

I’ve been wanting to blog this Butternut Squash recipe  for like 5 years. But I always make it when I don’t have time to photograph! Inspired by a baby-food recipe I found in Jools Oliver’s book on baby-making and raising ‘Minus Nine to One’ … it’s a staple in our home and the children BEG for it.

This simple and healthy Pasta dish uses roasted Butternut Squash & Yogurt instead of the traditional Cheese and Cream base, combine that with Gluten Free Pasta and you have a family meal you can feel awesome about! All that Vitamin A from the squash!  The sauce is SO creamy and soft, I always find myself licking out the blender after.

Butternut is so simple to roast. Slice in half lengthways, place cut side down on a baking sheet, and roast at 400 for 30 mins or until the skin yields to the touch. No need to even remove the seeds, you can easily do that once it’s cooked.

Just a few simple ingredients go into the blender with the cooked butternut squash: Yoghurt, Butter, and maybe a little cheese on top. Once blended together, this sauce is just divine. Other world-ly. And even the pickiest eaters will love it. Butternut Squash has a very sweet and mild flavor – kind of the way you WISH pumpkin tasted. 

I like to pour the warm sauce straight from the blender onto hot freshly boiled pasta. Then I top with a sprinkle of grass-fed cheddar and broil for just a few moments to get that golden brown color. Serve with a big salad or just sliced fresh veggies. 

This recipe also uses a fair amount of Grass-Fed butter. Here’s my thoughts on butter for anyone who’s interested: If the butter is Grass-Fed then it’s full of essential brain boosting fats and amino acids. These are especially vital for children’s brain development and capacity, but also nursing and pregnant mothers, athletes or anyone having to use their brain and emotions through  the day. Basically butter is life. If it’s Grass-Fed. Kerrigold is a brand readily available in most stores.

NOTE: You CAN make this recipe ahead of time, but it does tend to dry out a bit. For best results make&eat within the hour.


  • 1x medium butternut squash

  • 1x bag gluten free pasta of your choice (I like brown rice based ones)

  • 1 cup greek yoghurt or other full fat plain yoghurt

  • 1/3 cup grass fed butter

  • 1 cup graded grass fed cheddar cheese for topping

  • 1 tsp sea salt


  1. Pre-heat oven to 400. Slice the butternut squash lengthways and place cut sides down on a baking tray. Bake for 30-40 mins until skin yields under the touch of your finger. Remember, if you need more instruction on doing this you can click the link below the picture above. The process is same for pumpkin or butternut!

  2. Once your butternut is nearly finished baking, boil the pasta. (You can follow the directions on the pasta bag if you're unsure of how to do this). Once cooked, drain it and place in a large casserole dish or other baking/ovenproof dish.

  3. Now into your blender - any kind will do, I use a Blendtec- add the yoghurt, butter and salt. Using a large spoon, scoop out the inside of the hot roasted butternut squash and place directly into the blender with everything else. You'll want to discard the seeds and skin.

  4. Blend until smooth and totally incorporated. About 30 seconds I think.

  5. Pour the butternut sauce directly onto the pasta then stir it all together. Top with grate cheese and broil (watch it carefully) until the cheese is bubbling and golden brown.

  6. Best served immediately!


bottom of page