This lightened-up version of gluten-free mac and cheese will leave you satisfied without feeling stuffed. You can feel good about eating this delicious meal and serving it to your loved ones.
- 1 butternut squash, peeled, seeded and cut into 1-inch cubes (9-10 cups)
- 3 teaspoons olive oil
- 1½ teaspoons salt, divided
- ½ teaspoon black pepper, divided
- 12 ounces dried pasta
- 3 cups broccoli florets
- 3 cloves garlic, peeled
- 3 tablespoons nutritional yeast
- ½ teaspoon paprika
- ½ teaspoon herbs de Provence or other dried herbs
- ¼ teaspoon ground nutmeg
- ½ teaspoon onion powder
- 2½ cups plain unsweetened almond milk
Preheat oven to 400° F.
Place cubed butternut squash on large sheet pan and toss with olive oil, 1 teaspoon salt and ¼ teaspoon black pepper. Bake until fork tender, 40-50 minutes.
Cook pasta according to package directions. Toss the broccoli into the pot when the pasta has about 3 minutes left to cook. While pasta is cooking, add the roasted butternut squash and all remaining ingredients, including the remaining ½ teaspoon salt and ¼ teaspoon black pepper, to a blender and blend until you have a creamy sauce.
Drain the pasta and broccoli, and add back to the pot. Pour the butternut squash sauce over the pasta and season with salt and pepper to taste.
Nutrition Analysis: 400 cal, 10 g fat, 0 mg chol, 680 mg sodium, 75 g carbs, 6 g fiber, 6 g sugar, 9 g protein.
Isadora Lassance lives in Tucson, Arizona, with her husband and their orange cat, Cheeto. A regular contributor to Gluten-Free Living, she also blogs about whole food and seasonal ingredients at shelikesfood.com.