It’s winter. Comfort food takes precedence, right? Now that we’ve added grass-fed dairy back into our diets (can I get an Amen?), I’ve reintroduced my kids to some family favorites. I grew up on the boxed powdered stuff. Homemade mac and cheese is heaven in comparison. I dreamed up this recipe, because frankly, butternut squash is the right color and texture for sneaking it in to mac and cheese.
Despite my profound love of healthy eating, my kids, like many American kids, aren’t crazy about many vegetables in their normal form. So, it’s my duty to be as sneaky as possible. Butternut squash loads this dish with vitamin A, and the grass-fed dairy actually activates the vitamin A, because it’s a fat-soluble vitamin. Meaning, without fat, your vitamins A, D, E, and K just don’t work. True story.
So, behold! This gluten-free butternut squash mac and cheese reheats well too. Why? The squash and cheese mixture doesn’t congeal!
I’ve made this probably 50 times at this point. It’s a fast meal if you prep a lot of frozen pureed butternut squash in ice cube trays. My kids like the goat cheese version of these. Why? My kids are weird. They love goat cheese, hummus, and green smoothies.
Hope you like this new plugin I found! Now you can print my creations and have my caustic wit forever in your cookbooks and recipes boxes. I’m working through my catalog of recipes (some with really BAD photos from 4 years ago, so stay tuned!!)
- medium butternut squash, roasted
- 1 cup of cheese* (goat, romano, or even Kerrygold- opt for grass-fed dairy here!)
- 2 T of milk or alternative milk
- *if you are vegan: use soaked 1cup cashews with 2 Tables of nutritional yeast. You need a high-power blended like a vitamix or Blentec though.
- ½ bag of Trader Joe’s GF organic brown rice pasta spirals. One of the best and cheapest GF pastas out there.
- Preheat oven to 400 degrees
- Cut off the top and bottom of the squash.
- Place face down in the glass pan
- Bake for 40 minutes.
- About 20 minutes in, start boiling your water for the noodles.
- Cook noodles for 9 minutes. Perfect every time! Set aside.
- Let the squash cool slightly, then scoop and toss the seeds.
- Scoop out flesh.
- Add to a high power blender (I use a Vitamix. Worth every penny.)
- Add cheese.
- Add 2 tablespoons of milk.
- Blend on high for one minutes.
- Pour the happiness on your cooked GF pasta.
- Be amazed at how the color looks like the “mac and cheese” you used to eat as a kid in the blue box. Pat yourself on the back that your kids will eat roughly ½ pound of squash without knowing.