Creamy Butternut Squash Mac and Cheese
Butternut squash can be enjoyed in smaller amounts in a FODMAP-friendly diet. It offers a fiber boost important to decrease inflammation and provides vitamin A, essential for your immune function. But most importantly, it enhances the creamy texture that makes mac & cheese so enjoyable. Not only is this one easy way to get a serving of veggies in, but it’s the perfect gluten-free dish that can be served as a main meal or side dish! Serve this up with roasted roots and pomegranate.
Makes: 4 servings
Prep time: 15 minutes
Cook time: 35 minutes
- 1 (1b) box low-FODMAP pasta (such as a corn and a quinoa combination (my favorite), quinoa flour or rice flour pasta)
- 1 small butternut squash, ~1 lb (or ½ of a larger one), scooped, seeded, and cut in half
- 1 cup grated sharp cheddar cheese
- 3/4 cup unsweetened almond milk
- 1 Tbsp olive oil
- ¼ tsp nutmeg
- Salt and black pepper, to taste
- Preheat oven to 400 degrees. Drizzle or brush olive oil onto squash and place in a small baking dish, skin side up. Bake for about 20 minutes, until your fork can easily pierce through the skin.
- While squash is baking, cook pasta according to box directions. Drain, reserving 1/2 cup of the starchy pasta liquid for later.
- Once squash is done, remove the skin and place in a blender (or place in a large pot and use an immersion blender) and puree with almond milk until smooth and creamy.
- Add squash puree to a large pot or deep pan and heat until simmering. Stir in nutmeg and grated cheese. Add reserved pasta liquid, a little at a time, until the sauce is smooth (you may not need the entire ½ cup). Sprinkle in salt and black pepper to taste. If sauce seems very thick, add a couple tablespoons more of pasta liquid.
- Using the existing pot to minimize dishes, mix sauce and pasta, then serve.
Note: Nutrition Facts are based on Brown Rice and Quinoa pasta and unsweetened almond milk.
- calories: 597
- carbohydrates: 99g
- fat: 17g
- fiber: 8g
- potassium: 377mg
- protein: 18g
- saturated fat: 6g
- sodium: 224mg
Disclaimer: We recognize that some ingredients listed in this recipe may be a trigger food for some people. Please feel free to omit or substitute any ingredients that don’t work for you.
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