Butternut Squash Mac 'n' Cheese

Prep Time

35 Minutes

Prep Notes

  • 1 16-oz. Bag of Broccoli Slaw (Can make by shredding broccoli stalks or buy them pre-cut, or use kelp noodles or spaghetti squash)
  • Pancetta (Italian Bacon) or Regular Bacon
  • 1 Tsp of Sea Salt, Cumin and Paprika
  • 2 Cups of Cooked Butternut Squash Flesh or Raw Butternut Squash Cubes (available pre-sliced at grocery stores)
  • 1 Cup of Beef Bone Broth or Chicken Broth (Click Here for Steve and Jordan’s Recipe)
  • 1 Red Onion, Cubed

Cooking Time

35 minutes


  • Cook the butternut squash in broth and add in spices (you can use other types of squash like delicata or kabocha if you like a sweeter flavor).  If squash is raw, then cook till soft and broth evaporates.  If squash is cooked, then use less broth and let it cook down till it forms a pasty consistency.
  • Bake the broccoli slaw in the oven, tossed in olive oil (or if you tolerate dairy, use melted butter or ghee)
  • Bake at 350°F for 30 minutes (or until broccoli slaw is soft)
  • In a pan, sauté red onion and pancetta (or bacon) in cooking fat of choice (you don’t need too much because bacon is naturally fatty)
  • Add bacon/onion mixture to the butternut squash sauce and mix in
  • Pour hot sauce over broccoli slaw