Being gluten free means you’re choosing a lifestyle that’s free of all foods containing the protein gluten. Gluten can be found in wheat, rye and barley making foods such as bread, cakes and pasta off the menu. But don’t worry, there are loads of alternative foods you can enjoy that are both delicious and gluten free, such as quinoa, buckwheat, sweet potato, fruit and vegetables. Being gluten free can be beneficial to your overall health, as it’s encouraged to eat more of these naturally gluten free foods which are packed with vitamins and minerals. Some people find that being gluten free can reduce inflammation in the body and help with digestion. So why not give it a try and see how you feel!

Try this as your next healthier meal option to serve up for you and your loved ones:

Ingredients

– 1/2 large butternut squash (about 2 1/2 cups cubed)

– 2 tablespoons olive oil

– 1 teaspoon garlic powder

– 1 teaspoon kosher salt

– 2 tablespoons butter

– 2 tablespoons gluten-free all-purpose flour

– 2 cups unsweetened non-dairy milk

– 1 teaspoon smoked paprika

– 1/2 teaspoon freshly ground black pepper
– 3/4 cup grated cheddar cheese, plus extra for topping
– 2 tablespoons grated Parmesan cheese
– 4 ounces gluten-free macaroni
– 2 tablespoons chopped fresh sage

Instructions

1. Preheat the oven to 375°F. Line a baking sheet with parchment paper.

2. Peel and cube the butternut squash and place it on the baking sheet. Add the olive oil, garlic powder, and salt and toss to combine. Spread out on the sheet and bake until soft, about 30 minutes.

3. In a medium saucepan, melt the butter over low heat. Add the flour and whisk until it forms a thick paste. Slowly add the milk while whisking to combine. Simmer over low heat until the sauce thickens, about 8 minutes.

4. Add the roasted butternut squash, smoked paprika, black pepper, cheddar cheese, and Parmesan and stir until the cheese melts.

5. Cook the macaroni according to the package directions.

6. Fold the macaroni into the butternut squash sauce. Sprinkle the sage over the top.

7. Top with extra cheddar cheese and bake in the preheated oven for 15 minutes. Serve hot. Enjoy!