Gluten-Free Butternut Squash Mac and Cheese

Add Unsalted Butter (55 g) to a large dutch oven over medium heat. Gently stir as it begins to melt and toss in Sage Leaves (5) and Fresh Thyme (3 sprigs) . Stir and saute herbs for 1-2 minutes.

Remove herbs, set on a paper towel, and reserve until later. Add the Yellow Onions (120 g) and Garlic (4 cloves) to melted butter and cook 3-4 minutes or until softened.

Once onions are translucent, add Butternut Squash (560 g) , Dried Sage (1 g) , Dried Thyme (1 g) , Sea Salt (6 g) , and Ground Black Pepper (as needed) , stir to combine. Add Vegetable Broth (360 mL) and the reserved herbs (previously cooked in butter), and bring to a boil. Reduce heat to low and simmer 9-10 minutes, stirring occasionally, until the squash is tender.

Remove the herbs and discard. Stir in the Milk (480 mL) , then transfer the mixture to a high-speed blender and puree until smooth.

Meanwhile, cook Chickpea Fusilli (2 boxes) according to package direction - bringing water to a boil in a large pot, then adding pasta and cooking for 6-7 minutes, leaving them just slightly undercooked, as they’ll continue to cook in the oven. Once pasta is cooked, drain and set aside.

Add the pureed sauce back to the dutch oven on medium heat. Add the Sharp White Cheddar Cheese (225 g) , Smoked Gouda (115 g) , and Parmigiano-Reggiano (115 g) a handful at a time, stirring well between each addition to ensure it melts smoothly. Stir in the pasta. Taste and add additional seasoning if desired.

Spray 9x13 glass or ceramic dish with nonstick spray. Add the cheesy butternut squash pasta mixture to the dish, then top with the remaining Parmigiano-Reggiano (115 g) and lightly stir.

In a small bowl, stir together Unsalted Butter (15 g) , Almond Flour (60 g) , Fresh Sage (8 g) , Sea Salt (1 pinch) , Ground Black Pepper (1 pinch) , and sprinkle over the top.