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Creamy Butternut Squash Macaroni & Cheese (Gluten Free)
MOONANDSPOONANDYUM.COM18Ingredients
55Minutes
670Calories
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Ingredients
US|METRIC
4 SERVINGS
- 8 oz. gluten free elbow macaroni (I used Ancient Harvest)
- 10 oz. butternut squash (bag 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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NutritionView More
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670Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories670Calories from Fat340 |
% DAILY VALUE |
Total Fat38g58% |
Saturated Fat21g105% |
Trans Fat |
Cholesterol90mg30% |
Sodium800mg33% |
Potassium580mg17% |
Protein24g |
Calories from Fat340 |
% DAILY VALUE |
Total Carbohydrate61g20% |
Dietary Fiber5g20% |
Sugars5g |
Vitamin A190% |
Vitamin C30% |
Calcium50% |
Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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