Butternut Squash Mac ‘n’ Cheese by Reed Dunn
Butternut Squash Mac 'n' Cheese adds creaminess with roasted squash and a bit of cheddar for a lighter Thanksgiving side. Perfect for those watching carbs!
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Cooking tools:
- Oven
- Blender
- Pot
- Stove
- Colander
- Measuring cup
- Measuring spoon
- Spoon
- Whisk
- Baking dish
- Aluminum foil
- Baking sheet
- Fork
- Grater
- Cutting board
- Chef's knife
- Airtight container
- Mixing bowl
- Peeler
- Kosher salt grinder
Ingredients
- 16 oz Butternut Squash
- 12 oz Gluten-Free Macaroni Pasta
- 2 Tbsp Ghee
- 1 Onion
- 1 Shallot
- 3 cloves Garlic
- 2 Tbsp All Purpose Flour
- 1 Tbsp Dry Mustard Powder
- 2 tsp Sage, Dried
- 2 cups Cashew Milk
- .5 cup Vegetable Broth
- 6 oz White Cheddar Cheese
- 1 tsp Kosher Salt
- .5 tsp Black Peppercorns, Ground Fresh
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