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Butternut Squash "Mac N Cheese"- A sneaky, yet addicting, way to get your kids to eat their veggies!
I'm not going to lie....I've never had any issues getting my kids to eat their vegetables. I guess I won the jackpot on that. However, I am always looking for new ways for them to enjoy their veggies. You can only steam broccoli, dip carrots and grill asparagus so many times before it gets old.
This recipe for Butternut Squash "Mac N Cheese" is dairy free, gluten free and the PERFECT way to sneak in veggies for those of you who suffer with picky eaters. It's the ultimate family friendly meal!
HOW DO I MAKE BUTTERNUT SQUASH MAC N CHEESE?
Start by chopping 1 large butternut squash into bite sized pieces. Drizzle with 1-2 tablespoon of olive oil and a dash of salt. Bake at 350 degrees F for approximately 30-35 minutes.
While the squash is cooking, use this time to cook your pasta. I used a gluten free version, but feel free to use your favorite. This recipe calls for approximately 12 oz of uncooked pasta. (Be sure not to over cook the pasta and to reserve 1 cup of the noodle water when it is finished cooking).
When the squash is finished cooking, place it in a large pot and mash with a potato masher. You do not have to completely breakdown every bit of the squash at this time, you will be using a blender later.
Add the following ingredients to the pot and cook over medium heat for approximately 10 minutes:
- 1 cup noodle water
- ½ cup water
- 2 tablespoon olive oil
- 2 tablespoon white wine vinegar
Using an immersion blender, mix the ingredients until you have a smooth consistency. Then add the following dry ingredients:
- 1 teaspoon onion
- ½ teaspoon thyme
- 1 teaspoon paprika
- 1 teaspoon oregano
- ⅓ cup nutritional yeast
- dash of salt/pepper
Continue to simmer for another 5 minutes or so.
To bring this dish together, we will be baking it with a breadcrumb topping. It's a nice crunchy contrast to the soft and gooey macaroni.
In a oven safe dish, pour a little bit of the sauce on the bottom. Add the cooked noodles, then cover with the remaining sauce. Top the dish with your favorite type of breadcrumbs (I used Aleia's Gluten Free Italian Breadcrumbs) and bake for 10 minutes at 350 degrees F.
Creamy, yummy and healthy, this Butternut Squash "Mac N Cheese" is a show stopper.
Butternut Squash Mac N Cheese
Ingredients
- 1 butternut squash
- 4 tablespoon olive oil
- 12 oz uncooked pasta
- 1 cup noodle water & ½ cup water
- 2 tablespoon white wine vinegar
- 1 teaspoon onion
- ½ teaspoon thyme
- 1 teaspoon paprika
- 1 teaspoon oregano
- ⅓ cup nutritional yeast
- dash of salt/pepper
- desired amount of your favorite breadcrumbs
Instructions
- Start by chopping 1 large butternut squash into bite sized pieces. Drizzle with 1-2 tablespoon of olive oil and a dash of salt. Bake at 350 degrees F for approximately 30-35 minutes.
- Cook approximately 12 oz of uncooked pasta. (Be sure not to over cook the pasta and to reserve 1 cup of the noodle water, when it is finished cooking).
- When the squash is finished cooking, place it in a large pot and mash with a potato masher.
- Add the following ingredients to the pot and cook over medium heat for approximately 10 minutes:
- 1 cup noodle water, ½ cup water, 2 tablespoon olive oil and 2 tablespoon white wine vinegar.
- Using an immersion blender, mix the ingredients until you have a smooth consistency. Then add the following dried ingredients:1 teaspoon onion, ½ teaspoon thyme, 1 teaspoon paprika, 1 teaspoon oregano, ⅓ cup nutritional yeast and a dash of salt/pepper. Continue to simmer for another 5 minutes or so.
- In a oven safe dish, pour a little bit of the sauce on the bottom. Add the cooked noodles, then cover with the remaining sauce.
- Top the dish with your favorite type of breadcrumbs and bake for 10 minutes at 350 degrees F.
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