Gluten-free Dairy-Free Butternut Squash Mac n Cheese with Fried Sage

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.

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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)