This gluten-free butternut squash baked mac and cheese is a great way to add more vegetables into a classic comfort dish! Plus, the butternut squash gives the entire dish a beautiful, natural golden orange color. The mac and cheese is always a favorite at home and at my cooking classes!
Note: This is an updated version of the butternut squash baked mac and cheese that I published in March 2016. I simplified the cooking method and added a video tutorial on how to make the dish.
My body’s in a bit of a funk. Nothing serious. I’m just having one of those “why am I waking up before sunrise?” kind of moments. This probably tells you two things about me: (1) I’m not a morning person; and (2) I’ll never get used to this whole Spring Forward thing.
It’s these moments when I need something to ground me, to make me feel like everything is okay. These are the times that call for a good ‘ol mac and cheese.
When I started transitioning over to a gluten-free diet last summer, I thought that I would miss pasta very much. I had heard about how bad gluten-free pastas could be—how they turn gummy and mushy when you try to cook them. My first ever gluten-free pasta was from Trader Joe’s, and the results were less than stellar. (Sorry, TJ! I love you for many other things, like your dried mangos and coconut oil, but I’ll give the gluten-free pasta a pass.)
After trying out quite a number of brands, I’ve found that Tru Roots gluten-free pastas can take the heat like the regular old version. There are other brands I haven’t tried yet, but Tru Roots is my favorite so far. Jovial pasta is quite solid, too.
Why all this talk about gluten-free pasta brands? Well, I’m sharing this butternut squash baked mac and cheese creation over at Better Homes and Gardens’s Delish Dish blog today! I’ve been a huge fan of BHG for a long time, and I was incredibly honored when they asked me to guest post on Delish Dish.
For my post, I was asked to select a recipe from their immense recipe library and add my own spin to it. This Three-Cheese Baked Mac was just begging to be cooked. You can never say “no” to a good mac and cheese, right?
I made a number of changes to the original recipe, including cutting the amount of cheese in half, using gluten-free pasta, and adding a butternut squash puree to the dish. The butternut squash puree move was inspired by my friend Sabrina and her baked mac with carrot. The idea of adding a bit of sweetness to a mac and cheese dish sounded so intriguing, I had to try it for myself. Friends, butternut squash in mac and cheese tastes PHENOMENAL.
MASTER MY MISTAKES / COOKING NOTES
- Substitutions: This recipe works well with pumpkin puree!
- Adding Broccoli: I made a version of this with chopped up broccoli florets, and it tasted great. I mixed some of the florets into the mac and cheese and spread some on the top. The florets at the top get nice and crunchy!
KITCHEN TIP: HOW TO PEEL & CUT BUTTERNUT SQUASH
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