a creamy grain free, gluten free mac & cheese with butternut squash added to the cheesy sauce.
I’ve been craving all things pasta lately, and finally took the plunge to try pure lentil-based pasta that is grain free and gluten free. I’ve now tried a couple of different brands, as well as red lentil and green lentil types of noodles. I have to say, it’s really satisfying my intense pasta craving– and pasta is not something I usually crave, I haven’t had it for over a year and hadn’t really given it much thought until now.
Now that it’s on my mind, I’ve been having it every which way possible. I’ve had it baked, with seafood, with sauce, without sauce, with cheese, without cheese, with pork, with beef…Yep. This is all within the span of like two weeks???
I’ve been (trying) to keep in mind that these types of noodles are tolerable but possibly not ~actually~ SCD legal. It’s really considered modified SCD when you buy those lentil noodles (hence I am not categorizing this recipe as such), although I seem to be able to eat them fine, I also don’t want to over-indulge. But it’s tough af.
I tried to make this particular pasta a bit “healthier” by hiding a vegetable in there, with the addition of the roasted butternut squash. It also gives the pasta a creamy texture and a delicate flavour.
This recipe is pretty easy to throw together and makes some amazing comfort food on a cold winter night.
grain free butternut squash mac & cheese: ingredients
- 3 cups of butternut squash cubed
- 2 tbsp of butter
- 1 cup of old white cheddar, shredded
- 1 cup of parmesan cheddar, shredded
- 1 cup of coconut milk
- 1/8 tsp of nutmeg
- salt and pepper to taste
- 1 package of lentil macaroni pasta (or preferred gluten free/grain free pasta)
grain free butternut squash mac & cheese: how to
- place your chopped butternut squash on a baking tray lined with parchment paper, and roast in the oven at 400 for 30 mins or until soft.
- while the butternut squash is baking, boil your lentil macaroni package according to the instructions.
- once the butternut squash is done allow to cool for a bit before you place the chunks in the food processor and proceed to blend. once it’s quite well blended, add in half of the coconut milk (so 1/2 cup) and continue to blend until it’s all smooth.
- in a saucepan over medium heat, place 2 tbsp of butter and melt.
- once melted, add the remaining 1/2 cup of coconut milk, as well as 1/2 of the cheddar and 1/2 of the parmesan. begin to stir.
- keep stirring over medium to low heat and add in the butternut squash sauce, the nutmeg as well as salt and pepper to taste. allow to cook for 10 mins or so.
- in a bowl, place your macaroni noodles and toss them in the butternut squash sauce.
- in an oven-safe dish, place half the noodles, put a layer of both cheeses, then remaining the noodles, and the remaining shredded cheese.
- bake at 350 for 25 mins or until noodles are bubbling and cheese is slightly browned.
grain free butternut squash mac & cheese
Ingredients
- 3 cups butternut squash, cubed or at least 1 cup of butternut squash puree
- 2 tbsp butter
- 1 cup shredded old white cheddar
- 1 cup shredded parmesan cheese
- 1 cup coconut milk
- 1/8 tsp nutmeg
- salt & pepper to taste
- 1 package of lentil macaroni pasta (or preferred gluten free/grain free pasta) approx 250 grams
Instructions
- if you need to prepare your butternut squash puree first, place your peeled and chopped butternut squash chunks on a baking tray lined with parchment paper, and roast in the oven at 400 for 30 mins or until soft.
- while the butternut squash is baking, boil your lentil macaroni package according to the instructions.
- once the butternut squash is done allow to cool for a bit before you place the chunks in the food processor and proceed to blend. once it's quite well blended, add in half of the coconut milk (so 1/2 cup) and continue to blend until it's all smooth. if you already have your butternut squash puree prepared; start here by mixing it with the coconut milk and setting it aside.
- in a saucepan over medium heat, place 2 tbsp of butter and melt.
- once melted, add the remaining 1/2 cup of coconut milk, as well as 1/2 of the cheddar and 1/2 of the parmesan. begin to stir.
- keep stirring over medium to low heat and add in the butternut squash sauce, the nutmeg as well as salt and pepper to taste. allow to cook for 10 mins or so as you stir.
- in a bowl, or directly in an oven-safe dish, place your macaroni noodles and toss them in the butternut squash sauce.
- in an oven-safe dish, place half the noodles, put a layer of both cheeses, then remaining the noodles, and the remaining shredded cheese.
- bake at 350 for 25 mins or until noodles are bubbling and cheese is slightly browned.