BUTTERNUT SQUASH AND SAGE MAC & CHEESE
This bad boy is an elite Thanksgiving side dish, or a weeknight star of the show. Creamy, crunchy, and packed with flavor, this dish never misses. If you’re gluten free, simply substitute the pasta for a gluten free option, like Jovial. You could also use vegan cheese if you’re avoiding dairy, but I recommend enjoying this recipe as is, and simply don’t overindulge! This is more of a special occasion treat for me rather than a frequent meal.
The squash and sage keep this dish TCM friendly, but dairy should be eaten in moderation. Tag me if you make this beauty this holiday season!
Ingredients
1 cup of cubed butternut squash
1 box of organic shells (gluten free or regular)
1 cup cheddar cheese
1/2 cup mozzarella cheese
1/2 cup gouda cheese
pinch of nutmeg
1/2 cup of heavy cream
2 tbsp flour
1/2 stick of butter
small handful of fresh organic sage
salt and pepper to taste
Instructions
Par boil your pasta in salted water for a couple of minutes, save 1/2 cup of pasta water and strain the rest.
Par boil your squash for about 5 minutes. We don’t want to cook it through as it will finish in the oven.
Start your cheese sauce by melting your butter, then add the flour and whisk it in, then cream and whisk it in. Keep this on LOW heat the entire time.
Shred all three cheeses. You can of course use another mild cheese that you prefer.
Add the cheeses one by one into your sauce base and whisk it in until melted.
Season with salt, pepper and a pinch of nutmeg.
Clean and chop your sage.
Pour 1/2 of your squash into a blender or food processor with some pasta water to help it blend. Then add this butternut squash puree to your cheese sauce and mix in.
Combine your pasta, the rest of your cubed squash, cheese sauce and sage. Then pour into a clay or glass casserole baking dish and cook in the oven for about 40 minutes at 375°F. Finish with a few minutes on broil and keep your eyes on the prize. You want a crispy top.
Allowed to cool for at least 10 minutes before serving.