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.
3Tablespoonsall-purpose flouruse almond flour for keto & cornstarch for gluten-free diets
1 ¼cupsmilkcream or half ‘n half (I used almond milk)
dashnutmeg
Salt & pepperto taste
1 ½cupscheddar cheeseshredded
1 ½cupsgruyere cheeseshredded
⅓cupPanko crumbsleave off if on a keto diet or use GF bread crumbs for gluten-free diets
3Tablespoonsparmesan cheesegrated
2Tablespoonsbutter
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.