Butternut Squash Mac ‘n’ Cheese
Thanksgiving side dishes can create a real carb-a-palooza, and I am one who has a hard time dwindling down the menu to the basics. That’s why I created this slightly lighter version of a classic macaroni ‘n’ cheese.
Roasted butternut squash adds the classic creaminess, and just a bit of shredded white cheddar cheese provides the bite I cannot imagine missing from my Thanksgiving offering. I added some dried sage to help bring the flavors full circle for the season.
Ingredients
- 16 oz16 oz16 oz Butternut Squash, roasted
- 12 oz12 oz12 oz Gluten-free Macaroni Pasta
- 2 Tbsp2 Tbsp2 Tbsp Ghee, butter or
- 111 Onion, medium, diced
- 111 Shallot, diced
- 3 cloves3 cloves3 cloves Garlic, minced
- 2 Tbsp2 Tbsp2 Tbsp All Purpose Flour, (all-purpose or gluten-free baking)
- 1 Tbsp1 Tbsp1 Tbsp Dry Mustard Powder
- 2 tsp2 tsp2 tsp dried Sage
- 2 cups2 cups2 cups Cashew Milk
- .5 cup.5 cup.5 cup Vegetable Broth
- 6 oz6 oz6 oz White Cheddar Cheese, shredded
- 1 tsp1 tsp1 tsp Kosher Salt
- .5 tsp.5 tsp.5 tsp Ground Fresh Black Peppercorns
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Process
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 oven to 375 degrees F. Cook macaroni according to package directions, drain and set aside.
- While macaroni is cooking, add squash and u00bd cup vegetable stock to a blender and blend until smooth.
- In a large pot over medium-high heat, melt 2 tablespoons butter. Once melted, add diced onion and cook for about 5 to 7 minutes, until onion is translucent.
- Add garlic and cook for 1 to 2 minutes. Reduce heat to medium and add in 2 tablespoons flour and 1 tablespoon dried mustard. Stir continuously for 5 minutes.
- Reduce heat to low. Add in 2 cups cashew milk and stir continuously until the consistency of gravy is reached.
- Remove from heat and stir in butternut squash puree and 4 ounces of the shredded cheese.
- Add 2 teaspoons dried sage, 1 teaspoon salt and u00bd teaspoon cracked black pepper. Return cooked pasta to the pan and stir until well combined. Taste and adjust seasoning, as needed.
- Pour into a 2-quart baking dish and sprinkle remaining 2 ounces of shredded white cheddar on top. Bake in preheated oven for 25 minutes, until cheese is melted and bubbly. Serve.
Notes
Roasting butternut squash: Preheat oven to 400 degrees F. Wash squash and cut in half lengthwise. Scoop out seeds, score the cut-side of the squash and place cut-side up on a foil-lined baking sheet. Brush with olive oil, season with salt and pepper and bake for 45 to 55 minutes, until squash is easily pierced with a fork. Squash can be roasted, scooped out and stored in an air-tight container up to 4 days in advance.
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My Notes:
About This Recipe
Coconut Free Egg Free Nightshade Free Pescetarian Shellfish Free Side Dishes Sugar Free VegetarianNever Miss a Bite
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