Baked Butternut Mac n Cheese

This weekend Zoe insisted that Andy and I go on a date. She is just the best. So thoughtful and compassionate. Not only did she think Andy and I needed a date, but she planned a bunch of activities to do with her sisters while she was babysitting. (Heart melting.) Zoe made Ashley and Ginger booklets ahead of time, with cut printer paper pages, and brown paper covers. They watched a short cartoon about Thanksgiving on BrainPOP, then listed what they were thankful for. They sat at the kitchen table, and Zoe wrote what they are grateful for in their books for them. Then she gave them stickers and markers to illustrate each one. My favorites were that Ashley is grateful for “chicken, rice, and broccoli”, and that to illustrate family Ginger drew “Mommy in pajamas.” Ha! SO cute, and so telling… (wearing pajamas as I type)

This Butternut Mac n Cheese says Thanksgiving and Christmas to me, because of the squash, allspice, and hint of rosemary, and also because my mom served baked mac n cheese on Thanksgiving or Christmas when I was younger. This recipe is based on one of mine from the archives (December 2011), but this is far improved in my opinion. I even served it to teenagers who said it was awesome, so there ya go. 🙂 I hope you and yours love it!

Baked Butternut Mac n Cheese

gluten-free, paleo, dairy-free, soy-free, egg-free option

Ingredients:
2 packed cups of cooked butternut squash
1 can full-fat coconut milk
2 tablespoons ghee or palm shortening
2 teaspoons Herbamare (copycat recipe in Easy Paleo Meals)
1/2 teaspoon paprika
1/2 teaspoon allspice
1/2 teaspoon garlic powder
1/4 to teaspoon finely chopped fresh rosemary
1 and 1/2 packages (about 14 oz) Cappello’s fettuccine* (this pasta is fresh and doesn’t require pre-cooking)

Topping:
1 cup almond flour
2 tablespoons ghee or palm shortening
1/4 teaspoon sea salt
optional: green onions

*I highly recommend Cappellos. We think it is the best pasta (gluten-free or not) that we have ever had! You may substitute COOKED gluten-free rice pasta to make this recipe egg and nut free.

1. Set the oven to 350F and grease a small rectangular dish (1.5 quart).
2. In the blender puree the cooked butternut, coconut milk, ghee or shortening, Herbamare, paprika, allspice, garlic, and fresh rosemary until smooth.
3. Add the pasta to a large mixing bowl, then pour the puree over top. Use your hands to work the noodles into the puree to coat evenly. Spread evenly in the prepared dish.
4. In the food processor pulse the topping: almond flour, ghee or shortening, and sea salt until it resembles bread crumbs. Spread the crumbs over the filling.
5. Bake for 30 minutes. Broil the top for a minute if needed to brown (keeping a close eye on it). Optional: sprinkle with green onions. Enjoy!

Serves 6

♥, Kelly