Butternut Squash Mac and Cheese

Dinner, Main Dish

Butternut Squash Mac and Cheese is a delicious side dish for a holiday dinner.  I made mine using brown rice pasta, vegan cheeses, butternut squash and non-dairy milk.  It was creamy and delicious with a delectable breadcrumb topping.

 


Butternut Squash Mac and Cheese

Ingredients:
12 to 16 oz. of brown rice pasta, gluten-free
3 Cups of pre-cut butternut squash, cut into 1 inch cubes
2 Tablespoons of olive oil
1 Cup yellow onion, chopped
2 Cloves of garlic, minced
1/2 Teaspoon of smoked paprika
1/2 Teaspoon of Himalayan salt
1 Teaspoon of chill powder
1 Tablespoon of Italian seasoning
Pinch of nutmeg
1 Tablespoon of Dijon mustard
1/2 Teaspoon of cinnamon
1/4 Cup of vegan butter
1/4 Cup of gluten free flour
2 1/2 Cups of unsweetened almond milk
1 Cup of shredded vegan mozzarella cheese
1 Cup of vegan feta cheese

Topping:
1 Cup of cornflakes, crushed
1 Tablespoon of vegan butter, melted
1/4 Teaspoon of Himalayan salt

Directions:
-Preheat the oven to 350F.
-Add the pre-cut cubed butternut squash to a large mixing bowl then add 1 tablespoon of olive oil, 1 tablespoon of Italian seasoning and Himalayan salt and pepper to the bowl. Combine ingredients.
-Prepare pasta accordingly to directions on packaging.
-Add squash to a baking sheet with parchment paper, then roast for 25 minutes. When the squash is done remove from the oven then set aside.
-In a cast iron skillet, add 1 tablespoon of olive oil, then sauté chopped onions and minced garlic for 5 to 7 over medium heat until translucent. Remove from pan.
-Then add the butter to a large saucepan over medium heat once melted, stir in the flour until smooth. Whisk in the almond milk a little at a time until it thickens. Then add in the seasoning and Dijon mustard along with 2 cups of cheeses. Continue stirring the sauce until the cheese is melted. Add the cheese sauce and the roasted squash and onions to blender. Blend for 30 to 40 seconds.
-Pour cheese sauce over pasta and stir until coated then add pasta into a 9×13 inch baking dish.
– Crush the cornflakes then add butter until combined. Sprinkle over top of macaroni and cheese and bake for 20 minutes or the breadcrumbs are lightly browned. Remove from the oven and Enjoy!

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