Gluten-Free Butternut Squash Mac & Cheese

Mac & cheese is honestly something that I forget even exists and would never actually think to order it. I know, I know. It’s one of those “American Staples” that everyone lists as their fav comfort food. Yes, I grew up with a mom who made a great version from scratch and I even remember eating Easy Mac in college (#gross). But as an adult, I still kind of giggle when I see it on menu’s or watch grown adults drooling over a bowl.

HOWEVER. I have a deep love for butternut squash. And vaguely remembered making a squash mac & cheese for an ex years ago. Well, guys, it’s coming back! I would argue that this is one of the healthiest mac & cheese recipes out there. But with creamy butternut squash, a *touch* of smoked gouda, and the perfect crunchy topping– you would literally never know.

I used gluten free shell pasta (corn + quinoa blend) because it’s pretty amazing and in this kind of recipe, the type doesn’t really matter. Plus my body just personally does best on less gluten. Use what works for you! There’s a tiny bit of smoked gouda which adds the perfect tang, but if you avoid cheese, I promise you could omit it altogether and it would still be fantastic. (Yes, a cheese-less mac & cheese. Trust me.) The best part? It’s SO easy and is the perfect dish to pass– I brought it to a Friendsgiving last weekend and let’s just say it didn’t last long.

Creamy, gooey, hearty, and so damn delicious– you won’t have any guilt about feeding this to your kids (or yourself) several nights in a row.

Gluten free butternut squash mac and cheese in a pan.

RECIPE:

(makes 4-6 servings)

1 lb gf shell pasta (or any kind)
1 lb butternut squash (1 medium)
1/2 yellow onion
2 garlic cloves
1/2 cup almond milk (or any)
1/2 cup smoked gouda
1 TSP salt
pepper to taste

Topping:
1/4 cup gluten free breadcrumbs
4 sage leaves
1/4 tsp dried or fresh thyme

TO MAKE:

Turn oven to 400 degrees. Peel and half butternut squash. Roast with salt and pepper for about 45 minutes, until you can easily put a fork into it.

In the meantime, chop onions and garlic. Add onions to a pan on medium heat with a little olive oil, salt + pepper. Stir for 5 minutes until translucent.

Add in garlic and stir for another minute. Splash water or stock to keep from burning. Turn heat off and let sit.

Cook pasta using directions and strain. Run over with cold water to stop cooking process (if you’re still waiting for the other ingredients to cook).

When squash is done, put into a blender or food processor with milk, onions, garlic, salt and pepper. Blend until very creamy.

Pour pasta and sauce back into the frying pan and add grated cheese. Stir on low heat until combined and melted through.

Turn oven on broil. Combine breadcrumbs, chopped sage + thyme. Pour pasta into an oven-safe dish. Top with breadcrumbs. Broil for 5ish minutes, until golden on top.

Enjoy!