Butternut Squash Mac and Cheese
Butternut Squash Mac and Cheese is a fun spin on an American classic dish. Using the butternut squash makes the recipe incredibly creamy.
Servings 12 people
Roasting the Butternut Squash
- 32 ounces butternut squash diced
- 2-3 tablespoons olive oil extra virgin
- 2 teaspoon ground nutmeg
- 1 teaspoon salt
- ½ teaspoon pepper
- ½ cup vegetable broth
Making the Pasta
- 12 ounces elbow pasta gluten-free
- ½ tablespoons olive oil
- 1 teaspoons salt
Making the Cheese Sauce
- ½ cup all-purpose flour (gluten-free) millet or almond flour will work too
- 4-6 tablespoons unsalted butter
- 4 cups milk
- 12 ounces shredded Cheddar cheese I used sharp
- 1 cup vegetable broth
- 1 tablespoons dry mustard
Making Butternut Squash Puree
Preheat the oven to 400°. Line a large baking sheet with aluminum foil.
Put the diced butternut squash in a large bowl and add olive oil, salt, pepper, and nutmeg. Toss and make sure the pieces are evenly coated. Next transfer the butternut squash onto a baking sheet and roast 25-30 minutes.
Once you've removed the roasted butternut squash reduce the heat to 350°.
Once the butternut squash is soft, take it out of the oven and transfer it into a food processor. Add 1/2 cup of vegetable broth to the food processor. Blend until the butternut squash turns into puree. Set aside.
Making the Cheese Sauce
In a large sauté pan (or Dutch oven) melt your butter over medium-low heat, add the gluten free flour and stir constantly until the butter and flour have created a paste (roux).
Now slowly pour the milk into the mixture. Stir frequently until the milk has warmed and the mixture has thickened (about 7-10 minutes) Then it's time to add salt, pepper, and dry mustard to the mix. Add 3/4 of the shredded Cheddar to the sauce. and simmer for a couple of minutes.
Take the cheese sauce off the stove and add the cooked pasta to the mixture. Now transfer everything into a large rectangular baking dish. Top with the remaining shredded cheese.
Transfer the casserole dish to the oven and cook for 20 minutes. Next set your oven to broil and broil for about 5 minutes or until you see a nice brown crust. ~ Time to enjoy.
Calories: 378kcal | Carbohydrates: 38g | Protein: 14g | Fat: 20g | Saturated Fat: 11g | Cholesterol: 48mg | Sodium: 735mg | Potassium: 406mg | Fiber: 3g | Sugar: 6g | Vitamin A: 8631IU | Vitamin C: 16mg | Calcium: 339mg | Iron: 1mg