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.
- 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
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!
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