Butternut Squash Mac and Cheese
Try this Butternut Squash Mac and Cheese recipe, or contribute your own.
Try this Butternut Squash Mac and Cheese recipe, or contribute your own.
- Carbohydrate 71.422333179878 g
- Cholesterol 26.7666666713387 mg
- Fat 16.1480395403943 g
- Fiber 12.3522496507419 g
- Protein 13.2540679991596 g
- Saturated Fat 11.021664655618 g
- Serving Size 1 1 Serving (569g)
- Sodium 225.81523063525 mg
- Sugar 59.0700835291361 g
- Trans Fat 1.02968564231907 g
- Calories 442 calories
Step-by-step
- Preheat the oven to 400 degrees.
- Take your spiralized butternut squash noodles and cut with a scissor, if they are not in half-moon shape. Lay the noodles on a baking tray coated in cooking spray. Bake in the oven for 5-7 minutes or until easily pierced with a fork. Set aside.
- In a large saucepan, add in the vegan butter and let melt. Once melted, add in the coconut flour and whisk together until flour absorbs butter and becomes thick. Then, add in the almond milk and whisk together constantly until mixture thickens.
- Once the mixture thickens, add in the baked butternut squash noodles and stir to combine. Once combined, add in the cheese and stir again to combine. If it is too thick, add in more almond milk. Once the cheeses have melted into the noodles and consistency is to your preference, divide into bowls and enjoy!
Traditional macaroni and cheese relies heavily on a heavy flour roux and enriched pasta, whereas this version swaps wheat strands for spiralized winter squash and binds them with a lightened dairy sauce. Cutting the squash noodles with kitchen shears before roasting prevents long, unruly strands that tangle on the fork. Roast the squash at 400 degrees Fahrenheit for five to seven minutes, testing doneness by piercing a piece with the tines of a fork; it should offer zero resistance while retaining its shape rather than turning to mush. Whisking coconut flour into melted vegan butter creates a roux alternative that thickens rapidly upon contact with almond milk. Keep the heat at medium-low during this step to prevent scorching the plant-based fats. Freshly grated sharp cheddar melts more smoothly than pre-shredded varieties because industrial anti-caking agents are absent. Adjust the final sauce consistency by streaming in extra almond milk one tablespoon at a time until the mixture coats the back of a spoon cleanly.
