Eat Pretty: Butternut Squash Mac n Cheese

Today, we're SO excited to bring you a special recipe collaboration featuring a dairy-free, gluten-free take on a classic comfort food favorite – mac n' cheese! This delicious dish our talented friend @hales.sapp, and it's sure to satisfy your cravings for something creamy and comforting without any of the usual dairy or gluten. Make sure to give her a follow for more balanced, everyday recipes! 

Ingredients:

• 1/2 chopped sweet onion

• 5-6 peeled, chopped garlic

• 1 cup chopped carrots

• 3 cup chopped butternut squash (get the pre cut package)

• 2 TBSP fresh thyme

• 2 TBSP fresh sage

• 1 cup chicken bone broth (use vegetable broth to make vegan) | love the ginger turmeric Kettle and Fire chicken bone broth

• 1 can of coconut milk (or 2 cups)

• 1 inch piece of fresh ginger, peeled

• 1 package of favorite gluten free pasta

• EVOO

Directions:

In a skillet, heat pan to medium-high. Add 2-3 tablespoons of olive oil. Add garlic and onion. Sauté and stir for 4-5 minutes. Then add carrots, squash and herbs. Add salt and pepper generously. Cook for about

7-8 minutes until vegetables become tender.

Then, turn off heat. Add pan contents to a blender or use an emulsifier. Add 1 can coconut milk, 1 cup chicken bone broth, ginger, and 1 tbsp salt. Blend until a smooth consistency. Prep pasta as instructed on box.

Once pasta is drained put back into pan. Then pour butternut squash sauce over it (about 3-4 cups) or double pasta serving for a double batch! Can also use leftovers for a butternut squash soup. Enjoy!

Follow Haley HERE.