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

Ingredients

  • 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

Directions

  1. 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.
  2. While squash is baking, cook pasta according to box directions. Drain, reserving 1/2 cup of the starchy pasta liquid for later.
  3. 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.
  4. 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.
  5. 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.

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Nutrition facts

Per Serving

  • 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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