Cheddar Butternut Squash Mac & Cheese

Cheddar Butternut Squash Mac & Cheese is an easy and delicious autumn meal that can be served serve as stovetop macaroni or transformed into a delicious casserole. If you’re thinking this dish is like any old casserole, squash that thought (pun intended), and gives this nourishing quintessential comfort food a try tonight! 
Cheddar Butternut Squash Mac & Cheese
What you’ll need
∙ Serves 6-8
The mac&cheese
  • 2 15 oz. can organic butternut squash puree
  • 1 lb quinoa macaroni pasta
  • 3 tbsp flour (GF, almond, oat, all-purpose) 
  • 1/2 onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 1 tbsp fresh thyme
  • 1/4 tsp grated nutmeg
  • 2 tbsp cultured/grass-fed butter
  • 2 cups Cheddar cheese, sharp
  • 1 cup almond milk
  • 1 cup bone broth 
  • Swiss chard, roughly chopped
  • Salt and pepper, to taste
The panko topping (optional)
  • 1/2 cup Panko breadcrumbs 
  • 1 1/2 tablespoons fresh sage, chopped
  • Salt and pepper, to taste
The steps:
  1. Pre-heat oven to 375.
  2. Cook macaroni according to package directions. Drain and set aside in a glass bowl.
  3. In a cast iron skillet, over medium heat, melt butter, add onion, garlic, and thyme. Cook until onions are lightly browned and tender. 
  4. Stir in the flour, until well combined, add almond milk and bone broth. It will begin to thicken, approximately 3-5 minutes. Reduce the heat to a simmer, add cheese, butternut squash, nutmeg, salt, and pepper. Stir to combine and take off the heat. 
  5. Pour the sauce over the noodles and still to ensure the pasta is evenly coated. Transfer into a baking dish. 
  6. In a small bowl, toss breadcrumbs with sage, salt, and pepper. 
  7. Sprinkle the breadcrumb mixture over the cheese noodles and bake for approximately 20-30 minutes, until the edges start to become crispy. 
  8. Broil for 3 minutes to brown the breadcrumb topping. 
  9. Allow to cool slightly before serving. 

Leave a comment