Butternut Squash Mac and Cheese

Butternut Squash Mac and Cheese

Butternut Squash Mac and Cheese

Is anyone else feeling the need for comfort food?  I sure am!!

A few weeks ago my sister made the “Lightened Up Squash Mac and Cheese” recipe from The Chew website and cookbook.  It looked yummy, but I only had a tiny bite (because gluten and dairy).  Ever since I’ve been wanting to try a gluten-free and dairy-free version.  Made it tonight.  Excellent!!

Butternut Squash Mac and Cheese (gluten-free and dairy-free)

adapted from http://abc.go.com/shows/the-chew/recipes/lightened-up-squash-mac-and-cheese-clinton-kelly

Serves 4-6
Time to prepare: 45 minutes

Ingredients

  • 1-1/2 cups cubed butternut squash
  • 5/8 cup stock (chicken, veggie, or turkey, whatever you have)
  • 3/4 cup milk (I used diluted coconut milk, but any milk should do fine)
  • 1 clove garlic, minced
  • 1 cup shredded “cheddar style” non-dairy cheese (I use Daiya brand), divided
  • 1/2 pound elbow-style rice noodles (I used Tinkyada brand)
  • 1 tablespoon shortening
  • 1/2 cup gluten-free breadcrumbs (I used 4C brand)
  • 1 teaspoon Italian herb seasoning (or combination of basil, oregano, marjoram, rosemary)
  • 2 tablespoons chopped fresh parsley (or 1 tablespoon dry) (optional)
  • kosher salt and freshly ground black pepper

 

Directions

  1. In a medium saucepan over medium-high, add butternut squash, stock, milk and garlic. Bring to a boil and then reduce to a simmer until the squash is tender (about 20 minutes).
  2. Meanwhile, bring a large pot of salted water to a boil. Cook the pasta according to the package instructions.
  3. Once the squash is tender remove from heat. Season with salt and pepper. Blend using an immersion blender (you may need to transfer it to a deep bowl to prevent splatters). Alternatively, use a regular blender. Blend until smooth.
  4. Stir in about 2/3 of the cheese until melted. Set aside until pasta is ready.
  5. Meanwhile, heat shortening in a medium sauté pan over medium heat. Add breadcrumbs and dried herbs. Cook until golden brown, stirring occasionally. Remove from heat and set aside.
  6. When pasta is done, drain and add it directly to the cheesy squash mixture. Stir until everything is combined and melted. Stir in remaining cheese just before serving.
  7. Serve with the toasted breadcrumbs sprinkled on top. Garnish with chopped parsley (if using fresh).

NOTES:

  • The original recipe uses both Gruyère and Parmesan cheese in equal measure, so feel free to modify as you like.
  • I burned the bread crumbs so served it without them. It tasted great.
  • My mom and I agreed that next time we would prepare it earlier and then bake it in a 300°F oven with some of the cheese and/or buttered breadcrumbs or crushed potato chips on top.
  • The amount of salt will vary according to how salty your “cheese” is. I added 1/2 tsp salt and a shake of pepper to the squash.

Enjoy!!

©2017 Lucinda DeWitt

 

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