Brown Butter Butternut Squash Mac and Cheese (gluten-free)
If you love mac and cheese or a creamy parmesan pasta sauce, this fall flavored dish is a must-make for pasta night! The roasted butternut squash adds a hint of sweetness to this dish, combined with the savory flavors of onion, and the chicken stock, and the rich flavors of the brown butter and cheese, this meal is so delicious!
PREP TIME
25 minutes
COOK TIME
1 hour
INGREDIENTS
14
Serves: 6
Ingredients
- 2 1/2 cups2 1/2 cups2 1/2 cups Butternut Squash, cubed
- 3/4 cup3/4 cup3/4 cup Onion, chopped
- 1 whole1 whole1 whole Shallot, chopped
- 2 Tbsp2 Tbsp2 Tbsp Extra Virgin Olive Oil Everyday Bundle - Argilos
- 1 tsp1 tsp1 tsp Little Palates Herb Garden Seasoning - Primal Palate
- 1 tsp1 tsp1 tsp Himalayan Pink Salt - Primal Palate
- 2 Tbsp2 Tbsp2 Tbsp Sage, whole leaves
- 2 Tbsp2 Tbsp2 Tbsp Brown Butter
- 1 cup1 cup1 cup Cheddar Cheese, grated
- 2 cups2 cups2 cups Parmesan Cheese, grated
- 1 1/4 cup1 1/4 cup1 1/4 cup Chicken Bone Broth
- 8 oz8 oz8 oz Chickpea Pasta, one box of pasta
- 1/4 tsp1/4 tsp1/4 tsp Himalayan Pink Salt - Primal Palate
- 1/2 tsp1/2 tsp1/2 tsp Black Pepper
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat your oven to bake at 375 degrees.
- Chop the peeled butternut squash, onion, and shallots. Place them on a rimmed baking sheet.
- Drizzle olive oil over the butternut squash and onions, and season them with Primal Palate Herb Garden Seasoning, and Himalayan pink salt.
- Place some fresh sage leaves around the vegetables, and place them in the oven to bake.
- Bake the vegetables for 15 minutes, and then stir, and baking for a remaining 15 minutes, or until the squash is fork tender.
- Bring a large pot of water to a boil over medium heat.
- While the water is boiling, brown the butter in another pot or saute pan. Stir the butter often, and adjust the heat so the butter doesn't burn.
- Discard any squash or onion that is too burnt, and place the squash and onion in a mini chop food processor. Do not add the roasted fresh sage leaves. You will use those for garnish.
- Add 3 tablespoons of chicken broth to the mini chop, and process the veggies until they are pureed and smooth.
- Add the pureed veggies to your pot with the brown butter, and stir to combine.
- Add in the cheddar and parm, and stir to combine while the cheese melts.
- Pour the 1 1/4 cup of chicken stock into the pot with the veggies and cheese, and stir to combine. Turn the heat down to low, and allow the sauce to simmer, stirring frequently for 20 minutes.
- While the sauce is simmering, cook the pasta according to the instructions on the package.
- Drain the pasta from the water, and pour the cooked pasta into the sauce.
- Stir to combine the pasta with the sauce, and taste to see if it needs any additional salt, or more parm.
- Serve the pasta with additional parm if desired, black pepper, and you can garnish it with the crispy sage if desired.
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About This Recipe
Show nutritional information
Coconut Free Egg Free Entrées Gluten Free Grain Free Nightshade Free Nut Free Shellfish Free Sugar Alcohol Free Sugar Free| This is our estimate based on online research. | |
| Calories: | 477 |
| Fat: | 20 g |
| Carbohydrates: | 34 g |
| Protein: | 25 g |
| Cholesterol: | 75 g |
| Sodium: | 1126 mg |
| Fiber: | 6 g |
| Sugars: | 3 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
One response to “Brown Butter Butternut Squash Mac and Cheese (gluten-free)”
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Great to be here 😊