"Using butternut squash is a surprisingly simple and delicious way to add a rich and creamy texture to traditional mac and cheese as well as a natural orange color. Along with color and texture this low-calorie, fiber-rich winter squash has a lot of antioxidants, vitamin C, vitamin E and beta-carotene while containing significantly less fat than the cheese it replaces. At Azuluna Foods we try to be as health conscious as possible without losing flavor and this dish is the perfect example of how to do that in your own home. Enjoy!"

- Executive Chef, Todd Zimmerman

Butternut Squash Mac and Cheese with Jovial Organic Gluten-Free Brown Rice Fusilli

Yield: 6 to 8 servings

Prep Time: 30 minutes

Cook Time: 30 minutes

Ingredients

2 ½ cups Jovial Organic Gluten-Free Brown Rice Fusilli 

1 pound butternut squash, peeled, deseeded, and diced

1 tablespoon butter, unsalted

2 teaspoons garlic, minced

3 tablespoons shallots, minced

1 tablespoon King Arthur Gluten-Free Flour

2 cups whole milk

8 ounces white cheddar cheese, shredded

Salt and pepper, to taste

Preparation

Step 1

Bring a lightly salted pot of water to a boil. Add in the diced butternut squash and cook until completely tender, about 10 to 12 minutes. Taste a small piece to confirm it is soft enough to puree.

Step 2

Once cooked, transfer the squash to a medium bowl using a slotted spoon or hand strainer. Do not strain the pot of boiling water.

Step 3

Meanwhile, add the pasta to the boiling water and cook until al dente, about 11 to 12 minutes, or according to package instructions.

Step 4

While pasta is cooking, process the cooked squash by hand with a potato masher, or in a food processor or blender until smooth.

Step 5

Strain cooked pasta and toss gently with olive oil to keep from clumping. Spread out on a large plate or baking sheet and set aside to cool.

Step 6

Heat the butter in a saute pan over medium-low heat. Add in garlic and shallots and slowly sweat until fragrant and translucent, about 3 to 5 minutes. Be careful not to caramelize, as it will affect the bright orange color of the mac and cheese.

Step 7

Next, whisk in the gluten-free flour and cook on low heat for about 3 to 5 minutes to cook out the raw flour flavor.

Step 8

Slowly whisk in the milk, making sure to break up any clumps of flour, until smooth. Increase temperature to medium-high heat until milk is just beginning to simmer.

Step 9

Remove mixture from heat and fold in the cheddar cheese and butternut squash. Mix thoroughly until thick and creamy, then gently fold in cooked pasta until combined. Serve hot.