Butternut squash mac and cheese is a serious game changer. I mean, is there anything better than a healthier version of your favorite comfort food and a glass of wine on a weeknight? I really don’t think so.
I won’t lie to you, this is not the mac and cheese you’re used to. It’s difficult to create mac and cheese without the cheese. But, it’s a close second and it’s healthy. A combination of herbs and spices and a crispy walnut topping creates an amazing texture that you will want to keep in your weeknight meal rotation. I combined this recipe with a little inspiration from Snap Kitchen (they sell an excellent chicken butternut macaroni, which you could easily add to this recipe).
- 1 Butternut squash, cubed
- 1 tbsp avocado oil
- 1 Yellow onion, small dice
- 4 cloves garlic, minced
- 1/2 tsp sage, chopped
- 1 tsp thyme
- 1 tsp oregano
- 10 or so basil leaves, shredded
- 1-2 cups vegetable broth
- 1 package gluten free pasta (rotini, elbow, whatever you like!)
- 1 tsp Paprika
- 3 tsp sea salt
- 1/2 tsp cumin
- 2 tbsp parsley, chopped
- 1/4 cup raw walnuts
- 2 tsp unsalted butter or ghee
- Preheat the oven to 400 degrees. Peel and cube butternut squash. You can buy the squash prepped and ready at most grocery stores if you want to skip this step (I usually do)!
- In large stockpot, heat avocado oil over medium high heat. Add onion and garlic and sauté until onion is translucent. Add sage and thyme, and continue sautéing for another 30 seconds or so.
- Add one cup of vegetable broth and bring to a boil. Add the butternut squash, reduce heat to medium low and cover. Cook for 15 minutes or until tender.
- While the squash is cooking, pulse walnuts in a food processor. Place them on a baking sheet and toss with butter or ghee. Bake for 5-8 minutes then remove from the oven. Rinse your processor.
- Once the squash is finished cooking, transfer the ingredients from the pot to your food processor and let cool for a while.
- While the squash is cooling, cook your pasta according to package directions.
- Add paprika, salt, cumin, parsley, and oregano to your processor, and blend all ingredients until smooth. Add additional vegetable broth slowly to thin out the sauce as needed.
- Pour sauce over cooked noodles, and stir until covering all pasta.
- Top with walnut topping and basil and serve ASAP!