A healthier mac and cheese recipe using antioxidant-rich butternut squash, super creamy and delicious! The ultimate comfort food, upgraded with good for you ingredients. Ready in 30 minutes!
Cook pasta according to directions.
In a medium saucepan over medium-low heat, melt butter. Add arrowroot to melted butter and whisk well for 2 minutes. Slowly pour in oat milk and continue whisking until all lumps are gone and oat milk begins to thicken (about 4-6 minutes).
Add butternut squash puree, cheddar and Pecorino Romano cheese. Whisk well until combined.
Taste for seasoning, add salt if needed and finish with freshly ground black pepper.
I used fresh butternut squash in this recipe, I find it has the most robust flavor. I also tested using both frozen and canned, both work well.
Fresh Butternut Squash:
Steam 1 cup of cubed butternut squash and then used a fork to mash well. You could also transfer to a food processor, blender, or use a stick blender to mash well.
Frozen Butternut Squash:
Steam butternut squash and mash, frozen butternut squash will release more water.
Canned Butternut Squash:
Use as is, works perfectly fine
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