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Butternut Squash Mac n’ Cheese

Ingredients

• 5-6 cups peeled + cubed butternut squash (fresh or frozen)
• 8oz macaroni noodles (3 cups uncooked, gluten-free if needed)
• 1/4 cup diced shallot
• 2 teaspoons minced garlic
• 3/4 cup low-sodium vegetable broth
• 3/4 cup 2% milk (whole milk, unsweetened almond, or soy)
• 1 cup finely grated sharp cheddar cheese
• 1 – 2 tablespoons cooking oil
• salt + pepper
• Fresh thyme and breadcrumbs (to garnish)
• Step 1:
• Preheat oven to 400 F. Place squash on a large baking sheet and toss with about 1 tablespoon of oil and a hefty pinch of salt and pepper.
• Step 2:
• Once preheated, roast squash for 25-35 minutes, until tender and golden. Flip once or twice while roasting. (Refer to photo #2.)
• Step 3:
• While roasting, boil a large pot of water and cook noodles according to package instructions. (I find with gluten-free noodles it helps the texture to drain in a colander and rinse thoroughly with cold water.) Set noodles aside.
• Step 4:
• Heat a small pan over medium-low heat with about 1/2 tablespoon of oil. Once hot, place the shallot in the pan and cook for about 4-5 minutes until softened. Stir frequently. (If it starts to brown remove from the heat for a minute or so and reduce your heat.)
• Step 5:
• Add in the garlic and cook for another 4-5 minutes until the mixture is just starting to brown. (Refer to photo #3.)
• Step 6:
• Once the squash is finished place in a blender with the shallot, garlic, broth, and milk. Add in about 1/4 – 1/2 teaspoon salt and pepper. Blend until fully smooth. Taste and add more salt + pepper if needed.
• Step 7:
• Place cooked noodles back in your large pot and scrape all of the sauce overtop (it will seem like a lot). Turn the heat on medium-low and add the cheese. Stir gently to combine until cheese has melted. Add in a few splashes of milk if needed, as the sauce thickens as it heats. Taste and stir in more salt and pepper if needed.
• Step 8:
• Serve hot topped with fresh thyme and breadcrumbs.
• Notes:
• If you don’t have fresh or frozen butternut squash feel free to sub 1 1/2 cups butternut squash puree or pumpkin puree.
• For a vegan option, simply leave out the cheese and use dairy-free milk. It’s still just as delicious!