Archive for butternut squash mac and cheese

Super Fast and Healthy Butternut Squash Mac and Cheese

Happy Friendsgiving!

If you want to be everybody’s best friend this year, you have to make this dish! I used chickpea spiral and shell (conchiglie) pasta to make this super quick gluten-free, egg-free mac and cheese. This recipe is so much healthier than making a traditional roux, so I suggest you apply it to any mac and cheese, even if you prefer using regular noodles, because you will still benefit from the added nutritious squash and reduced cook time.

Some butternut squash mac and cheese dishes leave out dairy completely, but I still went for a mix of shredded gruyere and swiss to make this dish indulgent for the holidays. The key is the butternut squash, which adds an earthy lightness to this kid-friendly side that elevates it for adults as well. By using Trader Joe’s canned butternut squash, you create a major short cut for making a butter/egg/milk/flour based roux, and you reduce calories and increase nutrition in this dish. I can’t recommend this enough for your Thanksgiving table and loved ones!

Butternut Squash Mac and Cheese

You will need 45 minutes and…

  • 1 pound of pasta of your choice. I use Banza chickpea spirals and shells with one ingredient
  • 1 can of pureed butternut squash (pumpkin will work if you do not have access!)
  • 1 tsp. nutmeg
  • 1 tsp fresh thyme
  • 1 tsp fresh rosemary
  • 1/2 cup veggie stock
  • 2.5 cups of shredded cheese ( I use a mixture of gruyere and swiss)
  • salt and pepper
  1. Cook pasta so that it is quite al-dente
  2. Preheat oven to 350 degrees
  3. Drain pasta
  4. In a bowl, combine butternut squash puree, spices, salt and pepper to taste, stock, and half of the cooked pasta into butternut mixture and then pour into a baking dish
  5. Cover with remaining cheese and then cover dish with foil
  6. Bake for 30 minutes
  7. Remove foil and bake for 5 more minutes until edges are golden brown