Creamy Roasted Acorn Squash Mac & Cheese Gluten Free
This Gluten Free Acorn Squash Mac and Cheese is the ultimate comfort food for fall! Made with gluten free protein pasta, roasted acorn squash, and a rich, creamy cheese sauce, it's a delicious way to enjoy classic mac and cheese with extra veggies and plenty of cozy autumn flavor. Serve it straight from the pot or bake it inside acorn squash halves for an impressive presentation that's perfect for a holiday table or weeknight dinner.
Ingredients
For the Cheesey Roux
- 2 tablespoons butter can sub dairy free or vegan
- 2 tablespoons gluten free 1:1 flour
- ½ teaspoon kosher salt
- 1 cup milk of choice if using non dairy make sure it is unflavored and unsweetened
- ¼ cup bone broth can sub vegetable broth
- ¼ cup cream cheese can sub dairy free or vegan
- 2 cups cheddar cheese, shredded can sub dairy free or vegan
- 1 tablespoon mustard seed
- 1 teaspoon paprika
- ½ teaspoon turmeric optional, for color
- ¼ teaspoon nutmeg
For the Acorn Squash
- ½ small acorn squash cut in half, peeled and sliced in thin rounds
- 1 tablespoon garlic infused olive oil
- kosher salt and black pepper to taste
- 1 pinch of red pepper flakes optional for heat
Additional Ingredients
- 8 ounce box gluten free protein pasta
- 2 medium acorn squash to use as bowls (optional)
- ¼ cup gluten free bread crumbs for topping (optional)
- fresh chopped parsley for topping (optional)
Instructions
Prepare the Roasted Acorn Squash
- Preheat the oven. Preheat your oven to 425°F and line a baking sheet with parchment paper.
- Slice the squash. While the oven preheats, cut your small acorn squash in half, then slice into rings or quarters. If you don't have a sharp chef's knife, a large serrated bread knife works well for cutting through the tough skin.
- Season the squash. Arrange the squash rounds or quarters on the prepared baking sheet. Drizzle with garlic-infused olive oil and sprinkle with salt, pepper, and crushed red pepper flakes, if using.
- Roast the squash. Bake for 25 minutes, or until tender.
Make the Cheesy Roux and Mac & Cheese
- Prepare the pasta water. While the acorn squash bakes, gather your ingredients for the roux. Place a large pot of salted water on the stovetop over medium heat and bring to a boil in preparation for cooking the gluten free protein pasta.
- Heat the butter and liquids. In a large, deep saucepan, add the butter, non-dairy or lactose-free milk, and broth. Bring to a simmer, stirring to help melt the butter and combine the ingredients.
- Add the flour. Once the butter is fully melted, add the gluten free 1:1 flour, one tablespoon at a time, whisking vigorously to combine.
- Thicken the roux. The mixture will begin to thicken. Continue whisking, smoothing out any remaining clumps of flour.
- Add the cheese and spices. Add the cream cheese and shredded cheese, continuing to whisk until smooth. Once the cheese is fully incorporated, add the salt, nutmeg, mustard seed, paprika, and optional turmeric. Whisk until everything is combined and the sauce is smooth.
- Cook the pasta. By now, your pasta water should be at a rolling boil. Add the entire box of gluten free protein pasta and cook according to the package instructions, until al dente. Cooking times will vary depending on the pasta used.
- Keep the sauce warm. Continue whisking the cheese sauce over low heat while the pasta cooks to prevent it from thickening or solidifying.
- Combine the pasta and cheese sauce. As soon as the pasta is ready, transfer it directly into the cheese mixture using a slotted spoon. Do not drain the pasta first; you'll want a little of the pasta water to transfer into the cheese mixture to thin it out slightly. Gently fold the pasta into the cheese sauce until evenly coated.
Assemble the Acorn Squash Bowls
- Add the roasted squash. Once the acorn squash is tender, remove it from the oven. Add the roasted squash pieces to the pasta and cheese mixture, folding gently a few more times to combine.
- Decide how to serve. At this point, your acorn squash mac and cheese is ready to enjoy! If you'd like to bake it inside acorn squash bowls, continue with the following steps.
- Prepare the squash bowls. Keep the oven at 425°F. Using the same parchment-lined baking sheet, arrange four hollowed acorn squash halves with the bottoms trimmed slightly so they stand upright.
- Fill and bake. Fill each acorn squash bowl with the prepared mac and cheese, then top with gluten free breadcrumbs. Cover loosely with foil, being careful not to let the foil touch the mac and cheese to prevent sticking. Bake for 20 minutes, then remove the foil and bake for an additional 10–15 minutes, or until the breadcrumbs are golden brown.
- Garnish and serve. Remove from the oven, sprinkle with fresh chopped parsley, if desired, and enjoy!
Notes
Notes
- Pasta: Use your favorite gluten free protein pasta. Cooking times vary by brand and ingredients, so follow the package instructions.
- Dairy-free option: Substitute vegan butter, non-dairy milk, vegan cream cheese, and vegan shredded cheese.
- Vegetarian option: Use vegetable broth instead of bone broth.
- Serving option: The mac and cheese is delicious served directly from the saucepan if you prefer to skip the additional baking step.
- Squash bowls: Be sure to hollow out the acorn squash halves before filling them, and trim the bottoms carefully so they sit flat on the baking sheet.
Tried this recipe?Mention @prettydeliciouslife or tag #PDLrecipes!