grain free butternut squash mac & cheese
a creamy grain free, gluten free mac & cheese with butternut squash added to the cheesy sauce
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.