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–+ servings

Cottage Cheese Mac and Cheese Butternut Squash Recipe

Gentle Tummy
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Ingredients
  

  • 1 pound dried pasta of choice

Sauce:

  • 4 cups roasted butternut squash
  • 1 tablespoon light olive oil
  • 1/2 onion diced
  • 4 cloves garlic minced
  • 1 cup cottage cheese
  • 1 cup vegetable stock
  • 2 teaspoons salt
  • 2 teaspoons paprika
  • 2 tablespoons butter
  • 1/4 cup almond flour
  • 2/3 cup almond milk
  • 2 cups cheddar cheese shredded

Crumble:

  • 3 tablespoons butter
  • 1/2 cup almond flour
  • 1/4 teaspoon salt
  • 1/2 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/2 cup parmesan cheese grated

Instructions
 

Roast the Butternut Squash:

  • Preheat your oven to 400°F. Place your butternut squash on a cutting board and carefully cut off the bottom and the top of the squash. Begin by pressing your knife into the skin about 1/2" and work your way around the end of the squash. When you get back to your starting point, push your knife deeper into the squash and cut off the end.
    Then, place your squash upright and carefully slice it in half down the middle. Keep both hands on top of the knife and gently rock it back and forth as you press it down through the squash. Scoop out the seeds with a large spoon. 
    Line a baking sheet with parchment paper for easy clean-up. Lay the squash in the pan, cut side up, and brush or spray with a bit of olive oil. Then sprinkle with a dash of salt and pepper. Flip them over so they are cut side down on the sheet. Bake at 400°F for 1 hour. Remove the pan from the oven and allow to cool.
    Scrape out the soft roasted butternut squash, set it aside in a bowl, and discard the skins. This step is best done a few hours before making the soup or even a day or two in advance. Store the squash in an air-tight container in the fridge until needed.

Mac and Cheese:

  • Preheat your oven to 375°F.
    Cook the pasta according to the package directions until it's al dente. Drain and set aside.
    Shred 3 packed cups of cheese. Finely dice 4 cloves of garlic. Roughly chop 1/2 onion. 
  • In a large saucepan, heat 1 tablespoon of light olive oil over medium-high heat. Add the diced onion and minced garlic. Sauté for about 5 minutes, or until the onion is soft and translucent.
    In a high-speed blender or food processor, combine the roasted butternut squash, sautéed onion and garlic, cottage cheese, vegetable stock, salt, and paprika. Blend until smooth and set aside.
  • In the same saucepan, melt 2 tablespoons of butter over medium heat. Stir in 1/4 cup of almond flour and cook for 1-2 minutes to create a roux.
    Gradually whisk in 1 cup of almond milk, and continue to cook and stir until the mixture thickens, about 2-3 minutes.
    Add the butternut squash puree from the blender into the saucepan, and stir to combine. Cook for another 2-3 minutes, or until the sauce is smooth and heated through.
    Pour in the butternut squash mixture and stir until well combined. 
    Remove the saucepan from heat and stir in 2 cups of shredded cheddar cheese until it's melted and the sauce is well combined with the cheese.
  • In a separate bowl, prepare the crumble topping by combining 3 tablespoons of melted butter, 1/2 cup of almond flour, 1/4 teaspoon of salt, 1/2 teaspoon of paprika, and 1/2 teaspoon of garlic powder and 1/2 cup parmesan cheese. Use a fork to mix the ingredients until they form a crumbly texture.
  • Transfer the pasta to a greased 9x13-inch baking dish. Pour the sauce over the pasta and gently mix it in until well combined.
    Sprinkle the prepared crumble topping evenly over the pasta and sauce.
    Bake the mac and cheese in the preheated oven for about 25-30 minutes, or until the top is golden brown and the edges are bubbling.
    Once done, remove it from the oven and let it cool for a few minutes before serving. 

Video

Notes

Butternut Squash: Roasting your butternut squash will result in the best flavor. But you can also peel and dice your butternut squash and then boil until soft. Or you can use frozen which is already soft.
Pasta Choice: Use your preferred gluten-free pasta and cook it to al dente, as it will continue to cook later while baking.
Sauce Consistency: If your sauce seems too thick, you can thin it with a little more vegetable stock or almond milk. Conversely, if it's too thin, you can simmer it a bit longer to thicken. You can blend the sauce with an immersion blender but it will not be as smooth as using a high speed blender.
Baking Time: Keep an eye on the dish while baking to prevent over-browning.
Did you make this recipe?Please let me know in the comments below how it turned out :)