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

• Turkey bacon, unprepared

  8 slice 12 oz pkg or 128g

• Pepper

  Spices, black

  1 dash or 0.1g

• Quinoa Veggie Curls Pasta

  Ancient Harvest

  10 oz or 285g

• Chicken broth

  Soup, canned, less/reduced sodium

  1 cup or 240g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Goat cheese

  Soft type

  1 oz or 28g

• Parmesan cheese

  Shredded

  1 cup or 80g

• 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 the oven to 400°F.
2. Cut the ends off the butternut squash, slice it in half, and remove the seeds. Place the squash on a baking sheet, spray with olive oil, and sprinkle with salt and pepper. Roast for 1 hour or until tender.
3. Cook the pasta according to package instructions and set aside.
4. In a nonstick skillet over medium-high heat, cook the turkey bacon until crispy, about 3-5 minutes per side. Let cool, then chop into bits.
5. Once the squash is cool, peel and cut into chunks.
6. In a blender, combine the squash, chicken broth, olive oil, goat cheese, Parmesan cheese, thyme, rosemary, and blend until smooth.
7. Pour the sauce over the pasta and mix well. Add the bacon bits and mix again. Season with additional salt and pepper if needed.
8. Garnish with chopped chives and serve.

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