Butternut Squash Baked Mac and Cheese

Sneak in more vegetables in this gluten-free baked mac and cheese with some butternut squash!

1 lb (450g) gluten-free penne pasta (use regular penne if not gluten free)

Butternut Squash Puree:
2 cups butternut squash, cubed (about 11 oz, 310g)
1 TBS olive oil
2 cloves garlic, crushed
water for cooking squash
pinch of salt

Cheese Sauce:
2 TBS unsalted butter
2 TBS gluten-free all-purpose flour
2 cups (475ml) low-fat milk (I used 2% milk)
1 tsp dried thyme
1 tsp dried oregano
1 cup shredded part-skim mozzarella cheese (about 3.8z, 110g)
1 cup shredded white cheddar cheese (about 3.8z, 110g)
1/3 cup shredded parmesan cheese (about 2.3oz, 65g)
salt, to taste
cooking spray
finely chopped parsley for topping (optional)

View the full recipe at Healthy Nibbles & Bits →