Oven Baked Butternut Squash Mac and Cheese (Dairy optional)
SERVINGS 4-5
This is a great comfort food dish. If you would like, you can add some grated cheese before baking or leave it out. It can be served with steamed broccoli or a salad.
INGREDIENTS:
12 ounces gluten free or regular pasta cooked with ½ cup cooking liquid reserved
1-10 ounce bag frozen butternut squash
½ medium yellow onion chopped
1 teaspoon apple cider vinegar
1 teaspoon of salt
1 teaspoon Dijon mustard
1 tablespoon corn starch
½ teaspoon garlic powder
dash of pepper
1 tablespoon ghee, butter or oil of choice
1 ½ teaspoons miso (chickpea or other)
¼ cup nutritional yeast
½ teaspoon paprika
Topping:
2 slices toasted bread (gluten free or not)
¼ teaspoon salt
2 teaspoons melted ghee, butter, or other oil
Optional: ½ cup grated cheese
PREPARATION:
- Cook noodles according to directions on box reserving ½ cup cooking water
- Place squash and onion in a pot and cover by ½ inch of water. Bring to a boil and simmer until soft 5-7 minutes then strain water off.
- Add squash and onion to a blender along with reserved pasta cooking water, apple cider vinegar, salt, Dijon mustard, cornstarch, garlic powder, pepper, ghee or other oil, miso, nutritional yeast and paprika.
- Blend all ingredients until smooth
- Pour sauce from blender over noodles, mix well and set aside. If you are adding grated cheese, stir this in now
- Preheat oven to 400° F
- Prepare topping bye processing all topping ingredients in a food processor fitted with an S blade until a bread crumb consistency if formed
- Grease a medium sized casserole dish and add pasta mixture to dish
- Top with breadcrumb topping
- Bake for 25 minutes and serve
- Top with fresh chopped rosemary or parsley (optional)
