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. But it’s never been super high on my list. HOWEVER. I have a deep love for butternut squash. And vaguely remembered making a squash mac & cheese years ago.

Well, guys, it’s coming back! It’s one of the best versions of mac & cheese that I’ve had. 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 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 squash mac & cheese to your kids (or yourself) several nights in a row.

Gluten free butternut squash mac and cheese in a pan.

Prep Time 15

Cook Time 50

Servings 6 servings

Ingredients

1 lb mini GF shell pasta (or any kind)
1 lb butternut squash
½ yellow onion
2 cloves fresh garlic
½ cup almond milk (or any)
½ cup smoked gouda (shredded)
2 tbsp nutritional yeast (optional but adds extra cheese flavor)
1 tsp sea salt

Topping:

¼ cup gf breadcrumbs
4 fresh sage leaves
¼ tsp dried (or fresh) thyme

Instructions

Heat oven to 400 degrees. Peel and half butternut squash the long way. Scoop out the seeds and drizzle flesh with olive oil and a little salt + pepper. Roast, skin side up, for about 45 minutes, until you can easily slide a sharp knife 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. 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, scoop out the flesh and put into a blender with milk, onions, nutritional yeast, garlic, 1 tsp salt and some cracked black 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.