Gluten-Free Butternut Squash Mac and Cheese

By Rella Kaplowitz for The Nosher

I try to eat a pretty healthy and most unprocessed gluten-free diet, but I do love mac & cheese. This is my new favorite way to make it—a healthier cheese sauce that uses pureed butternut squash and milk as the base with just a bit of shredded cheese, topped off with cheese and buttered breadcrumbs, and baked in the oven until it’s bubbly inside and toasty on top. This is also a great way to get picky kids to eat vegetables—the sauce tastes cheesy, not squashy! For an extra bit of richness, use whole milk instead of 2%.

Gluten-Free Butternut Squash Mac and Cheese
Ingredients

2 Tbsp olive oil
1 large onion, diced
3 garlic cloves, minced
2 cups cooked butternut squash
1 ¼ cup 2 % milk
½ tsp sea salt + more to taste
1/8 tsp black pepper
1 lb gluten-free pasta (macaroni, penne, ziti, or rigatoni are best)
1½ cups shredded mozzarella, divided
1/3 cup gluten-free breadcrumbs
2 Tbsp melted butter
Finely minced herbs for garnish

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