This gluten-free butternut squash mac and cheese packs plenty of cheesy goodness in every bite. Chickpea pasta gets coated in a sauce made with pureed butternut squash that gives this comforting meal a nutrient boost and adds a sweet note to complement the savory flavors., November 2020


Read the full recipe after the video.

Recipe Summary

20 mins
30 mins


Ingredient Checklist


Instructions Checklist
  • Bring 2 inches of water to a boil in a large pot fitted with a steamer basket. Add squash, cover and cook until tender, about 10 minutes.

  • Meanwhile, cook pasta according to package directions. Drain.

  • Transfer the squash to a food processor or blender. Add milk and puree until smooth. Set aside.

  • Remove the steamer basket from the pot; dry the pot. Add butter and melt over medium-high heat. Add garlic, sage and mustard; cook, stirring, until fragrant, about 1 minute. Add the squash puree and cook, stirring occasionally, until simmering, about 2 minutes. Remove from heat and add Cheddar, Parmesan, salt and pepper, stirring until smooth. Stir in the pasta. Serve garnished with more sage, if desired.

Nutrition Facts

1 1/4 cups
449 calories; fat 19g; cholesterol 47mg; sodium 717mg; carbohydrates 52g; dietary fiber 10g; protein 24g; sugars 8g; niacin equivalents 1mg; saturated fat 10g; vitamin a iu 11740IU.