Today turned into a typical autumn day, what was a bit cloudy turned into a torrential downpour. It is on these type of days that I become nostalgic for childhood comfort foods.
My Mum is known for her delicious macaroni and cheese, it is one of my sisters favourite dish to the point where it became the go to meal to serve at her birthday parties when she was a child. Before I cut out gluten and dairy I was fast becoming the next best thing to my mother in the macaroni and cheese arena, however I have had to change the original recipe which has been known to family and friends to something equally delicious and marvellous but using ingredients that I can eat.
So finally after a couple of tries I found that using butternut squash and nutritional yeast gives me that nostalgic feel. Sure, it is not exactly as I remember the dish being, but defiantly equally delicious.
This is definitely a keeper, regardless if you are vegan, or not. You can use regular cheese and just add some butternut squash to give it a creamy and rich taste that will have you thinking of autumn and all the wonderful parts of this season.
Macaroni and Cheese Butternut Squash
Serves: 6-8 Servings
- ½ butternut squash peeled, seeded and chopped
- salt and pepper
- ½ pound gluten free macaroni
- 2½ cups non-dairy milk, unsweetened (or any type of milk you enjoy, I use Coconut Dream)
- 2 tablespoons vegan margarine (or the type you prefer)
- 3 tablespoons gluten free flour ( I use garbanzo fava flour)
- 1 packed teaspoon dry mustard
- 1½ to 2 tablespoons nutritional yeast
- 3 cloves of garlic
- 1 teaspoon thyme
- olive oil
- ½ cup of gluten free breadcrumbs
- Preheat oven to 375 degess F.
- Place butternut squash chunks on a baking sheet and drizzle with olive oil and toss. Sprinkle with salt and pepper. Roast for 20-30 minutes, or until tender. Remove and cool.
- While squash is roasting, cook macaroni according to instructions on package. Set aside.
- When squash is cool, add to food processor with half a cup of milk. Puree until smooth, add more milk if needed.
- Melt margarine in a pan over medium heat then add in flour making sure to stir constantly until it turns to a paste.
- Gradually add the remaining milk, stir until smooth and bring to a boil, then simmer until it has thickened.
- Turn heat to low and add puree butternut squash and stir to mix.
- Stir in mustard and nutritional yeast and salt and pepper to taste.
- Add the cooked macaroni to the sauce and toss to coat. Transfer mixture to an ovenproof baking dish and set to side.
- To make breadcrumbs take 4 pieces of dried sliced gluten free bread and break it up in a food processor. To the bread add garlic and thyme and a drizzle of olive oil. Process until the garlic is chopped finely and the bread has turned to a fine crumb, then sprinkle to cove the pasta mixture.
- Bake in the oven for 25-30 minutes, or until dish is golden and bubbling. Remove and let stand for 5 minutes. Serve warm with a nice simple salad.