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18Ingredients
55Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 8 oz. gluten free elbow macaroni (I used Ancient Harvest)
- 10 butternut squash (ozbag frozen, or fresh, but I recommend steaming or roasting until tender prior to use)
- 1/2 cup water
- 2 Tbsp. butter
- 3 Tbsp. gluten free flour (I used Bob's Red Mill)
- 1/8 tsp. ground nutmeg
- 1 1/2 cups water
- 1/2 cup sour cream
- 1 Tbsp. rosemary (fresh chopped)
- salt
- cayenne
- olive oil (for greasing casserole dish)
- 1 1/2 cups shredded sharp cheddar cheese
- 1/2 cup shredded Parmesan cheese
- 3/4 cup gluten-free breadcrumbs (*, I made mine using my tahini bread, recipe here)
- 1 pinch salt
- rosemary (pinch of freshly chopped)
- melted butter (dab of)
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Reviews(2)
Lauren R. 7 years ago
This tasted amazing! I added garlic salt to make a little more savory. I can't wait to make it again thank you!!