With a few more days left of summer, we’re so excited to bust out with all of our fall favorite recipes! Starting with this gluten-free and dairy-free butternut squash mac + cheese. Since Willow and I are lactose intolerant, and I’m always trying to sneak in veggies where I can, I wanted to share this new recipe that we love.
It’s a comfort food dish that I think is an elevated version of the traditional mac + cheese recipe, and you can’t go wrong with butternut squash. The vegan cheese used in this recipe tastes pretty damn close to traditional cheddar cheese, so I wouldn’t skimp out on the recommended brand if you can.
I’d love to see your creations, so tag me on Instagram @fullasamother and hashtag #fullasamother so I can repost your dish to my IG stories. Leave a comment below and let me know what you think of the recipe!
XO,
Jasmine
Butternut Squash Mac + Cheese (Gluten-free, Dairy-free)
Ingredients
- 12 oz Jovial gluten-free pasta shells
- 1 medium butternut squash peeled, seeded, steamed and mashed
- 2 ½ cups almond milk or non-dairy milk of choice
- 1 ½ cups Miyokos vegan shredded farmhouse cheddar ‘cheese’
- 2 tablespoons ghee
- ¼ cup gluten-free flour
- 2 tablespoons nutritional yeast
- 1 tsp sea salt plus more for tasting
- ½ tsp black pepper
- 1 tsp garlic powder
Instructions
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Cook pasta according to package instructions.
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In a medium pot over medium heat, melt ghee then add GF flour and mix thoroughly with a wooden spoon for 1-2 minutes.
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Slowly add in almond milk and mix with a whisk until the flour and milk mixture are fully combined. Ensure there are no lumps, by mixing thoroughly with a whisk. Whisk until the mixture thickens, about 2-3 minutes. Add nutritional yeast, salt, pepper, and garlic powder. Mix to combine.
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Add pureed butternut squash and shredded cheddar, then turn down the heat to low and mix with a wooden spoon until the cheese melts.
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Add cooked pasta and mix to combine. Season with additional salt and pepper if needed.