This Dairy Free Lobster Butternut Squash Mac and Cheese is the ultimate comfort food made healthier! The sauce is made from a combination of roasted butternut squash, nutritional yeast, cashews, and spices. This is also gluten free!

I think Mac and cheese might be the # 1 food I miss the most when I am avoiding gluten and dairy. It can be tricky to re-create a cheese sauce that actually tastes like cheese! Butternut squash can be a great addition to any dairy free cheese sauce. It not only gives it that glorious orange color, but adds in some fiber and vitamins A, C, and E!

What You Need to Make This Dairy Free Butternut Squash Mac and Cheese

You only need a few simple ingredients to make this dish!

  • 8 oz fresh lobster meat – I get this from ButcherBox! It comes uncooked, which is why we pan sear it real quick. You can also omit the lobster for a vegan Mac and cheese! Or add chicken or another protein of choice.
  • Ghee (can also sub olive oil or vegan butter)
  • 1 package Jovial Foods Gluten Free Elbows – it’s a 12 oz package. Please keep this in mind if you use a different type of pasta (most are 16 oz) – there will only be enough cheese sauce for 12 oz!
  • Cubed butternut squash
  • Raw, unsalted cashews
  • minced garlic
  • Dijon mustard
  • Apple cider vinegar
  • Onion powder
  • Chicken broth
  • Pork panko (can also use gluten free Panko, crushed Siete chips or Simple Mills almond flour crackers)

dairy free lobster Mac and cheese butternut squash

How to Make This Dairy Free Lobster Butternut Squash Mac and Cheese

  • First, thaw your lobster meat if it was frozen. Remove it from the packaging and place on a plate in the refrigerator overnight. Alternatively, you can place it in a bowl of cool water while it thaws.
  • Preheat your oven to 400 and line a baking sheet with parchement paper.
  • Heat 1 tbsp ghee or olive oil in a pan over medium heat. Add the lobster meat and a pinch of salt and saute for 4-5 minutes until it’s red and cooked through (no longer pink/opaque). Chop it up into bite-sized pieces. Set the cooked meat aside in the fridge while you prepare everything else.
  • Lay the butternut squash cubes out on the baking sheet and drizzle with the tbsp of olive oil. Toss to coat. Bake for 30 minutes.
  • Bring a pot of water to a boil for the pasta and cook it according to the package directions.
  • When the butternut squash is done cooking, add it to a high speed blender along with the cashews, garlic, nutritional yeast, dijon mustard, ACV, onion powder, salt, and chicken broth. Blend on high speed for 1-2 minutes, or until the sauce is very smooth and creamy. Reduce the oven temperature to 350.
  • Drain your pasta and add it to a bowl along with the cheese sauce and lobster chunks, reserving 1/4 cup of lobster chunks to add on top, if desired. Gently mix it all together, then pour it into a 2-3 qt baking dish (mine was 7 x 10 inches). Top with the pork panko (or topping of choice), then bake the mac and cheese for 20 minutes. Enjoy!

If you try this Dairy Free Lobster Butternut Squash Mac and Cheese, make sure to tag me on Instagram @maryswholelife so I can see your creations!

Looking for some other delicious dairy free pasta recipes? Check these out:

Sausage, Fennel & Mushroom Pasta

Cajun Instant Pot Pasta

Happy cooking!

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Dairy Free Lobster Butternut Squash Mac and Cheese

This Dairy Free Lobster Butternut Squash Mac and Cheese is the ultimate healthier comfort food. Creamy butternut squash cheese sauce, tender chunks of lobster, and gluten free pasta are topped with pork panko and baked to perfection.
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Ingredients

  • 1 tbsp olive oil
  • 1 tbsp ghee, can sub more olive oil or vegan butter
  • 8 oz fresh (or frozen) lobster meat, I got mine from Butcher Box
  • 1 package Jovial Foods Gluten Free Elbows, or 12 oz noodles of choice
  • 2 cups cubed butternut squash
  • 1/2 cup cashews
  • 2 cloves garlic
  • 1 tbsp nutritional yeast
  • 1 tsp dijon mustard
  • 1 tsp apple cider vinegar
  • 1 tsp onion powder
  • 3/4 tsp sea salt
  • 1 1/3 cups chicken broth
  • 3/4 cup Pork Panko, or gluten free panko, crushed up Siete chips or Simple Mills crackers

Instructions
 

  • First, thaw your lobster meat if it was frozen. Remove it from the packaging and place on a plate in the refrigerator overnight. Alternatively, you can place it in a bowl of cool water while it thaws.
  • Preheat your oven to 400 and line a baking sheet with parchement paper.
  • Heat 1 tbsp ghee or olive oil in a pan over medium heat. Add the lobster meat and a pinch of salt and saute for 4-5 minutes until it's red and cooked through (no longer pink/opaque). Chop it up into bite-sized pieces. Set the cooked meat aside in the fridge while you prepare everything else.
  • Lay the butternut squash cubes out on the baking sheet and drizzle with the tbsp of olive oil. Toss to coat. Bake for 30 minutes.
  • Bring a pot of water to a boil for the pasta and cook it according to the package directions.
  • When the butternut squash is done cooking, add it to a high speed blender along with the cashews, garlic, nutritional yeast, dijon mustard, ACV, onion powder, salt, and chicken broth. Blend on high speed for 1-2 minutes, or until the sauce is very smooth and creamy. Reduce the oven temperature to 350.
  • Drain your pasta and add it to a bowl along with the cheese sauce and lobster chunks, reserving 1/4 cup of lobster chunks to add on top, if desired. Gently mix it all together, then pour it into a 2-3 qt baking dish (mine was 7 x 10 inches). Top with the pork panko (or topping of choice), then bake the mac and cheese for 20 minutes. Enjoy!

Nutrition

Calories: 646kcal, Carbohydrates: 104g, Protein: 23g, Fat: 17g, Saturated Fat: 5g, Cholesterol: 82mg, Sodium: 1002mg, Potassium: 566mg, Fiber: 11g, Sugar: 5g, Vitamin A: 7441IU, Vitamin C: 21mg, Calcium: 95mg, Iron: 2mg