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Butternut Squash Chickpea Mac & Cheese

Prep Time:30 minutes Cook Time: 45 minutes Servings: 4 minutes

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.

Ingredients:
  • 3 cups cubed butternut squash
  • 8 ounces chickpea rotini pasta
  • 1 cup low-fat milk
  • 1 tablespoon butter
  • 2 cloves garlic, grated
  • 1 tablespoon fresh sage, plus small leaves for garnish
  • 1 teaspoon dijon mustard
  • 1 cup shredded sharp cheddar cheese
  • ½ cup grated parmesan cheese
  • ½ teaspoon salt
  • ½ teaspoon ground pepper
Directions:
  1. 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.
  2. Meanwhile, cook pasta according to package directions. Drain.
  3. Transfer the squash to a food processor or blender. Add milk and puree until smooth. Set aside.
  4. 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.
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