Squash Mac & Cheese

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Squash Mac & Cheese

Published on September 23, 2015 | By |
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A genius way to give your kids what they want – creamy, cheesy mac & cheese goodness – while stuffing them full of what they need – veggies, protein and fiber.  This recipe is super flexible – you can use any number of starchy vegetables, as well as any type of pasta or cheese.  I like to make my version with gluten-free chickpea-flour pasta shells (the fabulous Banza Shells), because they offer a ton of protein, iron and fiber on top of being really tasty with a nice texture.  But you could totally go whole wheat or other gluten-free.  As for cheese, I use the Daiya vegan cheddar because it melts beautifully and actually tastes like cheese.  Melted, you’d swear it was Velveeta.

This dish freezes well, so when I’m feeling especially ambitious I make a little extra and freeze a portion in a small casserole dish – a lifesaver for busy nights when you just need to get an easy dinner on the table…

Ingredients

  • 1 lb Red Kuri squash, cubed (or any other winter squash, peeled & cubed) - or carrots or cauliflower florets
  • 16 oz gluten-free pasta shells or elbows
  • 8 oz vegan cheese + 1/2 cup for sprinkling on top
  • 3/4 cup gluten-free or WW breadcrumbs (just whiz a few slices in food processor)
  • 2 TBSP nutritional yeast
  • sea salt & freshly ground pepper
  • extra virgin olive oil

Instructions

  • 1. Preheat the oven to 375°. In a medium saucepan, combine the squash with 3/4 cup of water. Season with salt and bring to a boil. Cover and simmer over moderate heat until the squash is very soft, about 20 minutes. Transfer the squash and any liquid to a blender and puree until very smooth.
  • 2. Meanwhile, in a large saucepan of boiling salted water, cook the pasta until al dente. Drain the pasta, reserving 1 cup of the cooking water, and set aside.
  • 3. Toast the breadcrumbs in a small skillet with 2 TBSP olive oil until golden brown. Remove from heat and season lightly with salt. Set aside.
  • 4. Add the reserved water, squash puree, nutritional yeast and 8 oz of the cheese to the pot, and cook over moderate heat, stirring frequently, until you have a thickened sauce, about 5 minutes. Add the pasta and stir until coated with the creamy sauce, then season to taste with salt and pepper.
  • 5. Transfer the pasta to a medium baking dish and top with the breadcrumbs and remaining 1/2 cup cheese. Bake until the cheese is melted and lightly browned, about 20 minutes. Let stand for 5 minutes before serving.
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