Baked Butternut Mac n Cheese
Ingredients
The main dish
-
2
cups
cooked butternut squash
-
1
can
full-fat coconut milk
-
2
tablespoons
ghee or palm shortening
-
2
teaspoons
Herbamare
-
½
teaspoon
paprika
-
½
teaspoon
allspice
-
½
teaspoon
garlic powder
-
¼
teaspoon
finely chopped fresh rosemary
-
1½
packages
Cappello’s fettuccine (about 14 oz)
The topping
-
1
cup
almond flour
-
2
tablespoons
ghee or palm shortening
-
¼
teaspoon
sea salt
-
optional
green onions
Instructions
- Preheat the oven to 350°F and grease a small rectangular dish (1.5 quart).
- In a blender, puree the cooked butternut, coconut milk, ghee or shortening, Herbamare, paprika, allspice, garlic powder, and fresh rosemary until smooth.
- In a large mixing bowl, combine the pasta and pour the puree over it, mixing to coat the noodles evenly.
- Spread the mixture evenly in the prepared dish.
- In a food processor, pulse the almond flour, ghee or shortening, and sea salt until it resembles bread crumbs, then spread over the filling.
- Bake for 30 minutes, and broil for a minute if needed to brown the top, keeping a close eye on it.
- Optional: sprinkle with green onions before serving.
Nutrition Facts (estimated)
Servings
6
Calories
250
Total fat
15g
Total carbohydrates
30g
Total protein
5g
Sodium
300mg
Cholesterol
0mg
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