Luckily, this butternut squash mac and cheese satisfies all of those needs in one delicious side dish recipe. This velvety dish of roasted butternut squash draped in a sage-infused Gruyére cheese sauce is so good that no one will give a second thought to pasta, whether or not they generally eat gluten. Our editors & writers only recommend products that we think are awesome and you’ll love. We do occasionally use affiliate links, which means that we may make a small commission at no additional cost to you.
Butternut Squash Mac & Cheese Ingredients:
4 tablespoons olive oil Salt and pepper to taste 4 pounds (6 cups) butternut squash (cubed, spiralized or shaved) 2 1/2 cups whole milk 8 fresh sage leaves (not dried) 4 tablespoons butter 2 large shallots, sliced 1/4 cup gluten-free baking mix 2 cups shredded Gruyére cheese (about 1/2 pound) 1 cup shredded asiago cheese (about 1/4 pound) 1 cup shaved Parmesan cheese (about 1/4 pound) 2 teaspoons mustard 1 cup crispy fried onions (optional)
Instructions:
Spiralized squash is best precut, but cubed or shaved work just as well. Roasting cubed squash usually takes about 20 minutes; if you shave the squash into long ribbons with a veggie peeler, it will probably take less time, so keep an eye on it. MORE: Food and skin health: Which holiday treats to avoid for clear skin While the squash is roasting, start your cheese sauce by infusing the milk with sage, which will flavor the whole dish. (When I made this recently, my husband said, “You made it smell like Thanksgiving in here!” the moment he entered the kitchen.) Next, sauté up some thinly sliced shallots in butter. Add a bit of gluten-free baking mix before gently incorporating the sage-infused milk. (A traditional béchamel uses flour, of course, but it isn’t missed here.) The sauce will seem too lumpy or soupy as you go, but have faith and keep stirring. The Gruyére, asiago and Parmesan not only make for a great blend of flavors, but they melt together beautifully and offer Instagram-worthy cheese pulls. MORE: This Instant Pot pumpkin soup is a delicious vegan recipe for chilly days I know it’s the subject of much debate, but if you enjoy breadcrumbs on your baked butternut squash mac and cheese, saying no to gluten doesn’t have to mean nixing crunch in this dish. Here, I substitute fried onions (yup, the kind you put on green bean casserole) for the perfect savory, crispy bite. Feel free to skip them if it’s not your thing.
Looking for another cheesy option for fall? Learn how to make homemade Bavarian pretzels with beer cheese sauce. 1 vote Yield 6-8 side-dish servings
