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RECIPE
21 INGREDIENTS12 STEPS55min

Gluten-Free Butternut Squash Mac and Cheese

This gluten-free Baked Butternut Squash Mac and Cheese is a healthier spin on the more traditional dish. It’s rich and cheesy and full of so much savory goodness - perfect for Thanksgiving!
Gluten-Free Butternut Squash Mac and Cheese Recipe | SideChef
This gluten-free Baked Butternut Squash Mac and Cheese is a healthier spin on the more traditional dish. It’s rich and cheesy and full of so much savory goodness - perfect for Thanksgiving!
Lemons and Basil
With my love for cooking I hope to inspire you in your cooking adventures the way so many other food blogs have inspired me!
http://lemonsandbasil.com/
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Lemons and Basil
With my love for cooking I hope to inspire you in your cooking adventures the way so many other food blogs have inspired me!
http://lemonsandbasil.com/
55min
Total Time
$2.52
Cost Per Serving

Ingredients

US / METRIC
Servings:
12
Serves 12

Cheesy Butternut Squash Sauce

5
up to 6 leaves
3 sprigs
up to 4 sprigs
3/4 cup
4 cloves
Large  Garlic , minced
4 cups
Peeled Cubed  Butternut Squash
1/2 Tbsp
1 tsp
Dried Thyme
1 tsp
1 1/2 cups
Vegetable Broth
2 cups
2 cups
1 cup
Shredded  Smoked Gouda
2 1/4 cups
Shredded  Parmigiano-Reggiano
2 boxes
(16 oz)
Chickpea Fusilli
I used Sprouts Brand Organic Chickpea Fusili

Crumb Topping

1/2 cup
Almond Flour
1 Tbsp
1/4 cup
Chopped  Fresh Sage
1 pinch
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Nutrition Per Serving

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CALORIES
612
FAT
26.7 g
PROTEIN
32.7 g
CARBS
61.4 g

Cooking Instructions

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Step 1
Preheat oven to 350 degrees F (180 degrees C).
Step 2
Add Unsalted Butter (1/4 cup) 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.
Step 3
Remove herbs, set on a paper towel, and reserve until later. Add the Yellow Onions (3/4 cup) and Garlic (4 cloves) to melted butter and cook 3-4 minutes or until softened.
Step 4
Once onions are translucent, add Butternut Squash (4 cups) , Dried Sage (1/2 Tbsp) , Dried Thyme (1 tsp) , Sea Salt (1 tsp) , and Ground Black Pepper (1/4 tsp) , stir to combine. Add Vegetable Broth (1 1/2 cups) 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.
Step 5
Remove the herbs and discard. Stir in the Milk (2 cups) , then transfer the mixture to a high-speed blender and puree until smooth.
Step 6
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.
Step 7
Add the pureed sauce back to the dutch oven on medium heat. Add the Sharp White Cheddar Cheese (2 cups) , Smoked Gouda (1 cup) , and Parmigiano-Reggiano (1 cup) 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.
Step 8
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 (1 cup) and lightly stir.
Step 9
In a small bowl, stir together Unsalted Butter (1 Tbsp) , Almond Flour (1/2 cup) , Fresh Sage (1/4 cup) , Sea Salt (1 pinch) , Ground Black Pepper (1 pinch) , and sprinkle over the top.
Step 10
Bake for 15 minutes.
Step 11
Broil another 1-2 minutes until the crumb topping is golden brown. Watch closely to make sure it doesn’t burn.
Step 12
Serve immediately and enjoy!
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Nutrition Per Serving
Calories
612
% Daily Value*
Fat
26.7 g
34%
Saturated Fat
13.3 g
66%
Trans Fat
0.0 g
--
Cholesterol
63.0 mg
21%
Carbohydrates
61.4 g
22%
Fiber
12.6 g
45%
Sugars
7.0 g
--
Protein
32.7 g
65%
Sodium
626.7 mg
27%
Vitamin D
--
--
Calcium
555.7 mg
43%
Iron
4.2 mg
23%
Potassium
992.5 mg
21%
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