Gluten-free Dairy-Free Butternut Squash Mac n Cheese with Fried Sage
Updated: May 26, 2020
Total Prep Time: 15 Minutes
Total Cook Time: 30 Minutes
Serves: 3-4
This Recipe will satisfy all your creamy mac n cheese cravings while feeling just like fall. The butternut squash gives the sauce a sweet, nutty flavor that we counteract with just a bit of smoked paprika, nutritional yeast is used to add that "cheesiness" while keeping it dairy-free. Topped with fried sage for that nice savory crunch.
Ingredients
Pasta
12 oz Fresh Gluten-Free Fusilli Pasta
Salted Water
3 Tablespoon extra-virgin Olive Oil
1 Medium Onion, Chopped
4 Sage Leaves, Chopped
1 Medium Butternut Squash chopped into 1/4 inch cubes or 1 bag frozen Butternut Squash chunks.
3 Tablespoons Gluten-Free Flour (Such as almond or Coconut)
2 Cups Vegetable Stock
1 Cup non-Dairy Creamer (Flavor-neutral almond or oat milk are best)
2 Tblsp Nutritional Yeast
1/2 tsp Smoked Paprika
1/4 tsp Cayenne Pepper
Salt and Pepper to taste
To Top
Sage leaves
Olive oil
Directions
tip: If using fresh butternut squash, place the butternut squash whole in the microwave with a small cup of water. Heat for 5 minutes at a time until you feel the inside is slightly squishy then let sit to cool before cutting (this will reduce cooking time and make the squash much easier to cut into)