Gluten-Free, Lactose-Free Butternut Squash Macaroni and Cheese

We’ve swapped out some of the cheese sauce for sweet butternut squash purée so you can seamlessly sneak extra veggies into dinner.

Servings Prep Time Cook Time
12 15minutes 10 minutes
Servings Prep Time
12 15minutes
Cook Time
10 minutes
  1. Preheat oven to 350°F (180°C). Melt 2 tbsp margarine in large saucepan over medium heat. Whisk in flour blend until smooth; cook, whisking constantly, until thick paste forms, about 2 minutes.
  2. Gradually whisk in 1 cup soy beverage until smooth. Whisk in remaining 1-½ cups soy beverage, mustard, vinegar and salt until smooth. Cook, stirring constantly with wooden spoon, until mixture is consistency of pudding, 4 to 5 minutes. Remove from heat. Set aside
  3. Bring 4 L (16 cups) water to a boil in separate large saucepan. Add frozen squash; cook 3 to 5 minutes. Transfer squash with slotted spoon to food processor or blender; add soy beverage mixture and purée until smooth. Set aside.
  4. Return same saucepan of water to a boil. Add pasta; stir until water returns to a boil. Cook 1 minute. Add broccoli; return to a boil. Cook, stirring occasionally, until pasta is tender but firm and broccoli is tender-crisp, about 2 minutes. Drain and rinse with cold water until chilled. Return to saucepan.
  5. Meanwhile, melt remaining 2 tbsp margarine. Stir together melted margarine and bread crumbs in small bowl. Set aside.
  6. Add squash mixture, cheese and nutritional yeast to saucepan with pasta mixture; stir until well combined. Transfer to 13 x 9-inch (3 L) glass baking dish. Sprinkle with bread crumb mixture. Cover with foil.
  7. Bake until bubbling, 30 to 35 minutes. Remove foil; bake 10 minutes. Let stand 15 minutes before serving.
Recipe Notes

Chef's Tip: Scrape the corners of the saucepan with your whisk or spoon while the sauce is cooking – this prevents any flour from sticking and burning on the bottom of the pan. And substitute frozen peas for the broccoli, if you prefer.

Nutrients per serving: 40 calories, 13 g fat (saturated fat 6 g), 570 mg sodium, 43 g carbohydrate, 2 g fibre, 4 g sugars, 13 g protein.