I am a big fan of Cooking Light Magazine. I find many inspirations including today’s dish. Gluten free butternut squash mac-n-cheese.
Perfect with a glazed ham or roast over the holidays, this gives a great smooth and creamy dish that actually starts as a bisque soup. We can make two recipes using the base of butternut squash bisque for the casserole.
Butternut Bisque with Crispy Bacon
- 1 large butternut squash, (about 2 pounds)
- 1 pound medium leeks
- 8 slices thick cut bacon
- Kosher salt and fresh ground black pepper
- 3 cups chicken stock or broth
- Splash light cream
Cut the squash in half across its width. Cut these pieces in half lengthwise. Place the squash, cut sides down, on a rimmed baking sheet and pour ½-cup water over the squash. Roast for 50 minutes, moving the pieces around with a spatula after 30 minutes so they do not stick. Remove the squash from the oven and set aside.
Cut the leeks into ½-inch pieces and add to a 4-quart pot. Cook over high heat, stirring constantly to release some of the fat, for about 1 minute. Add the chopped leeks to the pot with the bacon; reduce the heat to medium and cook, stirring often, until the leeks are well-softened and beginning to color, about 10 minutes.
Scoop the squash out of the flesh from the squash shells and add it to the pot with the leeks. Add 3 cups chicken stock and ½-teaspoon salt to the pot and bring to a boil. Reduce the heat to a simmer, cover the pot, and cook for 20 minutes. In two batches, transfer the soup to a blender.
Process until very smooth and velvety. Add salt and freshly ground pepper to taste. Return the soup to the pot and reheat gently before serving. Gently add cream. Meanwhile, in a small skillet over medium heat, cook the remaining 2 slices of bacon until crisp. Drain and discard the fat. Pat the bacon dry with paper towels, coarsely crumble and scatter on the soup. Serve immediately.
Gluten free creamy butternut squash macaroni and cheese
1- 9 ounce box Banza Rotini (made from Chick peas (The Fresh market carries this brand)
Butternuts squash bisque (2 cups) you may omit bacon from the recipe but for the holidays I love some crispy diced pancetta.
- 1 cup low-fat milk
- 2 TBSP. plain Greek yogurt
- Fresh ground black pepper
- Fresh ground sea salt or Kosher salt to taste
- 4 ounces grated gruyere cheese
- 4 ounces Pecorino-Romano
- 1 ounce Parmesan, grated
- Cooking spray
- 1 teaspoon butter
- 1 cup gluten free bread crumbs
Boil pasta according to box. Drain
In a medium sauce pan add milk, yogurt, butternut squash bisque and gruyere. Stir on low heat. Season and add Romano and ½ of the Parmesan.
Stir cooked Chickpea pasta into mixture and pour into greased baking dish.
In a small sauté pan, melt butter and add gluten free breadcrumbs. Toss to coat with butter and toast gently until golden brown.
Place on top of mac-n-cheese and bake at 350 for 20 minutes until bubbly.
Remember you can always add more bisque to the dish if you like it even creamier!
Add ½ cup chopped pecans to the breadcrumbs
Add 1 Tbsp. canned chipotle for a Southwestern flare
You can substitute regular curly pasta and panko breadcrumb if you aren’t going Gluten free but trust me- follow the recipe and children won’t even know it is chick pea pasta