Butternut Squash Mac and Cheese
Ingredients
The sauce
-
2
cups
cooked butternut squash
-
1
can
full-fat coconut milk
-
2
tbsp
butter, ghee, or palm shortening
-
1
tsp
Herbamare
-
½
tsp
paprika
-
¼
tsp
allspice
-
¼
tsp
garlic powder
The noodles
-
12
ounces
Tinkyada noodles
The topping
-
2
pieces
brown rice tortillas
-
1
tsp
butter, ghee, or palm shortening
Optional (for grain-free)
Instructions
- Cook the butternut squash and remove the skin and seeds.
- Blend the cooked butternut squash with coconut milk, butter, Herbamare, paprika, allspice, and garlic powder until smooth.
- Boil the Tinkyada noodles for 8 minutes, then strain and return to the pot.
- Stir in the butternut squash sauce with the noodles.
- Tear the brown rice tortillas into pieces and blend with a teaspoon of butter until fine.
- Sprinkle the tortilla crumbs over the noodle mixture in a baking dish.
- Bake at 350°F for about 20 minutes.
- For a grain-free option, steam zucchini and mix with the sauce, using only half the sauce, and bake as directed.
Nutrition Facts (estimated)
Servings
4
Calories
300
Total fat
15g
Total carbohydrates
35g
Total protein
6g
Sodium
400mg
Cholesterol
0mg
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