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Butternut Squash Mac and Cheese - featured image

Butternut Squash Mac and Cheese: Gluten-Free Comfort Food

  • Author: Rhea
  • Total Time: 45 minutes
  • Yield: 6 servings 1x

Description

A creamy, naturally gluten-free mac and cheese featuring roasted butternut squash, sharp cheddar, and nutritional yeast for a rich, velvety sauce without a traditional roux.

Ingredients

Scale
  • 1 large butternut squash (approx. 3–4 lbs / 1.4 – 1.8 kg)
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt (plus more to taste)
  • 1/4 teaspoon black pepper
  • 12 oz (340g) gluten-free pasta (brown rice penne or corn rotini)
  • 4 cloves garlic, minced
  • 1 cup (240 ml) low-sodium vegetable broth
  • 1/2 cup (120 ml) unsweetened almond milk or oat milk
  • 2 tablespoons (10g) nutritional yeast
  • 2 cups (200g) shredded sharp cheddar cheese

Instructions

  1. Preheat oven to 400°F (200°C). Peel the squash, remove seeds, and cut into 1-inch cubes.
  2. Toss squash cubes with olive oil, 1/2 teaspoon salt, and pepper. Spread in a single layer on a baking sheet.
  3. Roast for 25-30 minutes until tender and slightly browned on the edges.
  4. While squash roasts, bring a large pot of salted water to a boil. Cook gluten-free pasta according to package directions (8-10 minutes).
  5. Reserve 1 cup of starchy pasta water before draining. Drain pasta and set aside.
  6. Let roasted squash cool for 5 minutes. Transfer to a blender with minced garlic, vegetable broth, milk, nutritional yeast, and 1/2 teaspoon salt.
  7. Blend on high until completely smooth. Add more broth if needed to reach heavy cream consistency.
  8. Transfer squash mixture to a large skillet over low heat. Warm for 2 minutes.
  9. Stir in shredded cheddar cheese until melted and glossy. Adjust consistency with reserved pasta water if too thick.
  10. Add drained pasta to the skillet and toss gently until coated. Serve immediately.

Notes

Do not use pre-shredded cheese as it contains anti-caking agents that prevent smooth melting. Roasting the squash is crucial for flavor concentration; boiling results in a watery sauce. The sauce thickens as it cools, so serve immediately. Leftovers can be refrigerated for up to 4 days but do not freeze well as the sauce may separate.

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving
  • Calories: 380
  • Sugar: 8
  • Sodium: 520
  • Fat: 16
  • Saturated Fat: 8
  • Carbohydrates: 45
  • Fiber: 6
  • Protein: 14

Keywords: butternut squash, mac and cheese, gluten-free, comfort food, vegetarian, healthy pasta, dairy-free option

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Find it online: https://dailydinnerecipes.com/butternut-squash-mac-and-cheese-gluten-free-comfort-food/