Gluten Free Butternut Squash Mac n' Cheese

Ingredients

• Squash

  Winter, butternut, raw

  1 medium (1 lb) or 454g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Quinoa Veggie Curls Pasta

  Ancient Harvest

  10 oz or 285g

• Turkey bacon

  Cooked

  8 oz or 224g

• Chicken broth

  Soup, canned, ready-to-serve

  1 cup or 240g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Goat cheese

  Soft type

  1 oz or 28g

• Parmesan cheese

  Grated

  1 cup or 100g

• Thyme

  Spices, dried

  1 tbsp, leaves or 3g

• Rosemary

  Spices, dried

  1 tbsp or 3g

• Chives

  Raw

  1 tbsp chopped or 3g

Directions

1. Preheat oven to 400 degrees F.
2. Cut the end off the butternut squash and then slice it down the middle. Remove the seeds from the inside and then place the butternut squash on a baking sheet. Spray it with coconut or olive oil and sprinkle with sea salt and pepper. Roast in the oven for 1 hour or until the squash is tender.
3. Meanwhile, prepare the pasta as per package directions; set aside.
4. Set a nonstick skillet on medium-high heat and toss in turkey bacon. Cook the bacon long enough on each side that it becomes crispy, about 3 to 5 minutes per side. Once the bacon is crispy remove it from the skillet, allow it cool down for about 2 minutes, then chop the bacon into pieces to create bacon bits.
5. Remove the squash from the oven and allow the squash to cool down (almost to room temperature). Then cut it into chunks and peel the pieces.
6. To a high powered blender add all of the ingredients except for the bacon bits, pasta, and chives. Blend the ingredients to create the creamy, cheesy sauce .
7. Pour the sauce over the macaroni and stir thoroughly with a spatula. Then, toss in bacon bits and stir it again. Season to taste with more sea salt and pepper.
8. Garnish with freshly chopped chives. Enjoy!