Butternut Squash Baked Mac and Cheese

healthynibblesandbits.com

Maryann Peper

1 lb (450g) gluten-free penne pasta (use regular penne if not gluten free)

subheading: Butternut Squash Puree:

2 cups butternut squash, cubed (about 11 oz, 310g)

1 TBS olive oil

2 cloves garlic, crushed

water for cooking squash

pinch of salt

subheading: Cheese Sauce:

2 TBS unsalted butter

2 TBS gluten-free all-purpose flour

2 cups (475ml) low-fat milk (I used 2% milk)

1 tsp dried thyme

1 tsp dried oregano

1 cup shredded part-skim mozzarella cheese (about 3.8z, 110g)

1 cup shredded white cheddar cheese (about 3.8z, 110g)

⅓ cup shredded parmesan cheese (about 2.3oz, 65g)

salt, to taste

cooking spray

finely chopped parsley for topping (optional)

Directions at healthynibblesandbits.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer