Gluten Free Butternut Squash Mac and Cheese Recipe
This Gluten Free Butternut Squash Mac and Cheese recipe is a fantastic way to sneak healthy vegetables into a creamy and vegan pasta sauce! Serve with a giant bowl of salad and crispy garlic bread for a fantastic dinner the family will love.
This is my favorite take on gluten free butternut squash mac and cheese, in all its glory! You won’t even believe this has no cheese at all and is dairy free.
My husband will tell you that I am an absolute fiend for mac and cheese- always have been, always will be. This version is super thick and rich, and is guilt free.
This Gluten Free Butternut Squash Macaroni and Cheese Recipe Is:
- Creamy
- Tangy
- Healthy
- Loaded with Vegetables
- Rich
- Comforting
- Vegan, Gluten Free, Dairy Free, Vegetarian
Make Butternut Squash Mac and Cheese Gluten Free for a Healthier Version
This gluten free butternut squash mac and cheese recipe is a simple meal to make without the wheat. I’m all about making recipes gluten free when I can. Gluten free cooking does NOT have to be bland, boring, or flavorless… It’s quite the opposite when done right.
By building meals around gluten free pantry staples and swapping in a few wheat-less ingredients you can make healthier meals for you and your family. These easy and healthy recipes are fantastic meals for everyone at your table.
What’s In This Roasted Butternut Squash Mac and Cheese?
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- Butternut Squash, Onion, Garlic
- Macaroni Noodles: to make this gluten free, these awesome GF macaroni pasta noodles work perfect in this recipe. If you aren’t gluten free, then you can use normal macaroni, whole wheat, or a veggie pasta.
- Olive Oil: I like to use this fruity Zoe olive oil which has a fantastic flavor and deep color- it’s really inexpensive online here, so I keep a few liters stocked up in my pantry. For the quality of oil you get, it’s an excellent value, I would highly recommend!
- Corn Starch: the secret to thicken the sauce at the end, it really makes a difference. I like Anthony’s brand organic corn starch best. I use it weekly to make crispy potatoes and tofu!
- Unsweetened Almond Milk (or any unsweetened milk you would normally drink)
- Nutritional Yeast: not to be confused with bread baking yeast, nutritional yeast has a cheesy nutty umami flavor which is great in all kinds of dishes – I even sprinkle it on fresh popped pop corn and WOW! Also great in soups and sauces of all kinds.
- Light Sweet Miso Paste – I love this light and sweet miso paste, I keep a few packs in my pantry for recipes when I want to add a little umami flavor in a pinch.
- Gluten Free Panko Breadcrumbs for the topping: use this gluten-free if you avoid wheat… they have that amazing classic panko crunch, it’s unreal!
- Sea salt & pepper
Gluten Free Comfort Food Recipes for the WIN!
This gluten free butter nut squash mac and cheese is the tastiest, coziest dinner meal. It’s perfect for a hearty meal for the family, and also great to make for company if you are having guests for dinner. It makes a great holiday meal as well. The oven does a lot of the work, so you can enjoy hands-off time while you prep sides or a salad!
How Do I Make this Gluten Free Butternut Squash Mac and Cheese?
- Preheat the oven to 400 degrees, grease a 13×9 baking dish and set aside.
- Coat the diced squash in 1 tablespoon of olive oil, and place on a large baking sheet. Sprinkle with salt and pepper, and roast the squash for about 30 minutes until it begins to become brown on the edges. Let squash cool, and reduce the oven temp to 350.
- Bring a large pot of water to a boil, and cook pasta until al dente, about 2 minutes less than the box recommends. Drain, and set pasta aside.
- In another large pot, heat 1 tablespoon of olive oil and sauté the onion and garlic for 5 minutes until they become soft. Whisk in the corn starch, nutritional yeast, and almond milk, and miso paste together for 5 minutes until the mixture begins to thicken. Add in the roasted squash and use an immersion blender to puree into a smooth sauce, adding more almond milk if needed if the sauce is too thick. Taste, and add salt and pepper, using more if desired.
- Add the sauce to the pasta, and stir well to combine. Pour the pasta/sauce mixture into the greased baking dish. Top with gluten free bread crumbs, and place in the oven (uncovered). Bake for 20 minutes until the breadcrumbs begin to brown and the pasta starts to bubble. Serve hot, and cover any leftovers for a up to 3 days in the refrigerator.
More Gluten Free & Vegetarian Dinner Recipes You’ll Love!
Mozzarella Alfredo Sauce Recipe (Vegetarian, Gluten Free)
Lentil Bolognese Pasta Sauce Recipe (Vegan, Vegetarian)
Mango Chili with Black Beans Recipe (Vegetarian, Gluten Free)
Queso Mac and Cheese Recipe (Vegetarian, Gluten Free)
Split Pea Soup with Kale Recipe (Vegetarian, Gluten Free)
Get the Same Ingredients for this Butternut Squash Mac and Cheese with Nutritional Yeast
Gluten Free Butternut Squash Mac and Cheese
Equipment
- Large Pot
Ingredients
- 1 lb gluten free macaroni
- 4 cups butternut squash peeled and largely diced
- 2 tbsp olive oil divided
- 1 onion diced
- 4 cloves garlic
- 1 tbsp corn starch
- 2 cups plain unsweetened almond milk or any other gluten free non-dairy milk
- 1/2 cup nutritional yeast
- 1 tsp white miso paste
- 3/4 cup gluten free bread crumbs
- 1 tsp salt
- 1/4 tsp freshly ground black pepper
Instructions
- Preheat the oven to 400 degrees, grease a 13×9 baking dish and set aside.
- Coat the diced squash in 1 tablespoon of olive oil, and place on a large baking sheet. Sprinkle with salt and pepper, and roast the squash for about 30 minutes until it begins to become brown on the edges. Let squash cool, and reduce the oven temp to 350.
- Bring a large pot of water to a boil, and cook pasta until al dente, about 2 minutes less than the box recommends. Drain, and set pasta aside.
- In another large pot, heat 1 tablespoon of olive oil and sauté the onion and garlic for 5 minutes until they become soft. Whisk in the corn starch, nutritional yeast, and almond milk, and miso paste together for 5 minutes until the mixture begins to thicken. Add in the roasted squash and use an immersion blender to puree into a smooth sauce, adding more almond milk if needed if the sauce is too thick. Taste, and add salt and pepper, using more if desired.
- Add the sauce to the pasta, and stir well to combine. Pour the pasta/sauce mixture into the greased baking dish. Top with gluten free bread crumbs, and place in the oven (uncovered). Bake for 20 minutes until the breadcrumbs begin to brown and the pasta starts to bubble. Serve hot, and cover any leftovers for a up to 3 days in the refrigerator.
Healthier than the boxed variety but this dish is sooooo good