Butternut Squash Mac and Cheese Casserole
Butternut Squash Mac and Cheese Bake is a low-carb option to everyone's favorite comfort food. Spiral-cut butternut squash in a cheesy sauce is fall's perfect side dish. Options for keto and gluten-free.
Servings: 6 servings
Calories: 441kcal
Ingredients
- 1 pound butternut squash spiral cut
- 3 Tablespoons butter
- ⅓ large sweet onion chopped
- 3 Tablespoons all-purpose flour use almond flour for keto & cornstarch for gluten-free diets
- 1 ¼ cups milk cream or half ‘n half (I used almond milk)
- dash nutmeg
- Salt & pepper to taste
- 1 ½ cups cheddar cheese shredded
- 1 ½ cups gruyere cheese shredded
- ⅓ cup Panko crumbs leave off if on a keto diet or use GF bread crumbs for gluten-free diets
- 3 Tablespoons parmesan cheese grated
- 2 Tablespoons butter
Instructions
- Preheat oven to 400 degrees.
- Spray a cookie sheet with nonstick spray and lay butternut spirals on sheet. Spray them with a light coating of nonstick spray.
- Bake in oven for 5-7 minutes. This will dry them out a little so the mac and cheese does not come out too watery.
- Turn oven down to 350 degrees.
- In a large skillet, melt butter and saute onions for 5 minutes.
- Whisk in flour until smooth.
- Pour in milk and stir until the liquid starts to thicken.
- Add nutmeg and salt and pepper.
- Stir in cheeses until melted and smooth.
- Add baked butternut spirals to cheese mixture and stir well.
- Pour mixture into a buttered casserole dish.
- Mix crumb topping by combining panko and parmesan cheese with melted butter.
- Stir well and sprinkle over top.
- Note: At this point you can place in refrigerator until you are ready to bake. Bake an extra 10-15 minutes if cold.
- Bake in oven for 30 minutes and serve hot.
Notes
For keto diets eliminate all-purpose flour and use almond flour. For topping, use only the Parmesan cheese.
For gluten-free diets, use cornstarch in lieu of all-purpose flour and gluten free bread crumbs in place of panko.
Nutrition
Calories: 441kcal | Carbohydrates: 18g | Protein: 21g | Fat: 32g | Saturated Fat: 19g | Cholesterol: 97mg | Sodium: 460mg | Potassium: 416mg | Fiber: 1g | Sugar: 5g | Vitamin A: 9025IU | Vitamin C: 16.7mg | Calcium: 672mg | Iron: 1.2mg
