Butternut Squash Mac & Cheese

creamy | comforting | ready in 30 minutes

To a large pot, cover cubed butternut squash (fresh or frozen) with 1 1/2 cup water. Simmer over medium heat, until squash is tender about 10-20 minutes. (If using frozen squash, about 10 minutes, if fresh, closer to 20 minutes. Do not overcook). Turn off the heat and transfer tender squash to a blender.

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Prep the Squash

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Melt butter in saucepan. Add garlic, and cook, stirring frequently, until fragrant. Whisk in tapioca starch until lightly browned, about 1 minute. Gradually whisk in almond milk, butternut squash puree and Dijon mustard. Bring to a boil; reduce heat and simmer, stirring occasionally, until reduced and slightly thickened, about 3-4 minutes..

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Make the Puree

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Add 12-ounces  cooked macaroni, cheddar, and Parmesan. Stir until the pasta is evenly combined and the cheeses are melted. Top with additional Parmesan if desired.

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Macaroni + Cheese

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