Gorgonzola Butternut Squash Mac and Cheese
  • Butternut Squash
  • 1 cup Almond Milk, unsweetened and plain plus 1 cup for sauce
  • 1 box 100% Whole Grain Pasta
  • ¼ tsp Cloves, ground
  • 1 tsp Pepper
  • 1 tsp Cinnamon
  • ½ Stick plus 2 TBSP Butter
  • 2 TBSP Whole Wheat Flour
  • ¼ c - ½ c Gorgonzola cheese crumbles
  1. Preheat the oven to 400.
  2. Cut the squash into quarters.
  3. Place quarters into a microwave container along with a small amount of water. Cover squash with lid.
  4. Microwave 8-10 minutes.
  5. In a large pan boil water and cook pasta per the box instructions.
  6. While pasta is cooking start on the sauce.
  7. In a small sauce pan heat on medium-low the almond milk, ground cloves, pepper and cinnamon.
  8. Cook until small bubbles start to appear along the sides.
  9. Take off heat and set aside.
  10. Drain your pasta and set aside.
  11. In another saucepan over the same heat melt the butter and then add the wheat flour.
  12. Using a whisk stir the mixture until it becomes a dark brown.
  13. Do not cook longer than 5 minutes. This will be your roux.
  14. Take your almond milk mixture and add it to the roux ¼ cup at a time.
  15. Keep whisking until all of the almond milk has been added and stirred.
  16. In a food processor add the cooked squash and almond milk mixture.
  17. Melt ½ stick of butter and add it to the mixture along with another cup of almond milk.
  18. Blend until smooth and creamy.
  19. In a pie pan dump the cooked pasta and then add the squash sauce.
  20. Give it a little mix.
  21. Sprinkle Gorgonzola cheese on top.
  22. Bake in oven for 10-15 minutes or until its warm and the cheese is melted.
Recipe by Nevermore Lane at https://nevermorelane.com/gorgonzola-butternut-squash-mac-cheese/