Baked Butternut Squash Mac & Cheese
Gather Your Ingredients
-butternut squash, peeled and cubed -extra-virgin olive oil -gluten-free penne -whole milk -sharp white cheddar cheese -Parmigiano Reggiano -onion powder -fine sea salt -almond flour -chopped, fresh sage
Start by roasting butternut squash. Cook noodles, al dente, while squash is roasting.
Melt cheese with milk in a large stock pot. Puree squash and add to cheese mix. Mix in spices.
Mix noodles with cheese mix and pour into a large baking dish.
Mix almond flour, extra-virgin olive oil, and sage. Sprinkle over noodles.
Bake at 350-degrees F for 20-25 minutes, ,or until hot and bubbly.
This gluten-free baked butternut squash mac and cheese is light and creamy. The butternut squash gives it a ton of flavor and creaminess and a little bit of cheese keeps it nice and light.
This baked mac and cheese is perfect for your Thanksgiving or holiday table! Enjoy!
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