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)
Time to prepare: 45 minutes
- 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
- 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).
- Meanwhile, bring a large pot of salted water to a boil. Cook the pasta according to the package instructions.
- 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.
- Stir in about 2/3 of the cheese until melted. Set aside until pasta is ready.
- 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.
- 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.
- Serve with the toasted breadcrumbs sprinkled on top. Garnish with chopped parsley (if using fresh).
- 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.
©2017 Lucinda DeWitt