Creamy Roasted Acorn Squash Mac & Cheese Gluten Free

Prepare the Roasted Acorn Squash
0 Preheat the oven. Preheat your oven to 425°F and line a baking sheet with parchment paper.
1 Slice the squash. While the oven preheats, cut your small acorn squash in half, then slice into rings or quarters. If you don't have a sharp chef's knife, a large serrated bread knife works well for cutting through the tough skin.
2 Season the squash. Arrange the squash rounds or quarters on the prepared baking sheet. Drizzle with garlic-infused olive oil and sprinkle with salt, pepper, and crushed red pepper flakes, if using.
3 Roast the squash. Bake for 25 minutes, or until tender.
Make the Cheesy Roux and Mac & Cheese
6 Prepare the pasta water. While the acorn squash bakes, gather your ingredients for the roux. Place a large pot of salted water on the stovetop over medium heat and bring to a boil in preparation for cooking the gluten free protein pasta.
7 Heat the butter and liquids. In a large, deep saucepan, add the butter, non-dairy or lactose-free milk, and broth. Bring to a simmer, stirring to help melt the butter and combine the ingredients.
8 Add the flour. Once the butter is fully melted, add the gluten free 1:1 flour, one tablespoon at a time, whisking vigorously to combine.
9 Thicken the roux. The mixture will begin to thicken. Continue whisking, smoothing out any remaining clumps of flour.
10 Add the cheese and spices. Add the cream cheese and shredded cheese, continuing to whisk until smooth. Once the cheese is fully incorporated, add the salt, nutmeg, mustard seed, paprika, and optional turmeric. Whisk until everything is combined and the sauce is smooth.
11 Cook the pasta. By now, your pasta water should be at a rolling boil. Add the entire box of gluten free protein pasta and cook according to the package instructions, until al dente. Cooking times will vary depending on the pasta used.
12 Keep the sauce warm. Continue whisking the cheese sauce over low heat while the pasta cooks to prevent it from thickening or solidifying.
13 Combine the pasta and cheese sauce. As soon as the pasta is ready, transfer it directly into the cheese mixture using a slotted spoon. Do not drain the pasta first; you'll want a little of the pasta water to transfer into the cheese mixture to thin it out slightly. Gently fold the pasta into the cheese sauce until evenly coated.
Assemble the Acorn Squash Bowls
16 Add the roasted squash. Once the acorn squash is tender, remove it from the oven. Add the roasted squash pieces to the pasta and cheese mixture, folding gently a few more times to combine.
17 Decide how to serve. At this point, your acorn squash mac and cheese is ready to enjoy! If you'd like to bake it inside acorn squash bowls, continue with the following steps.
18 Prepare the squash bowls. Keep the oven at 425°F. Using the same parchment-lined baking sheet, arrange four hollowed acorn squash halves with the bottoms trimmed slightly so they stand upright.
19 Fill and bake. Fill each acorn squash bowl with the prepared mac and cheese, then top with gluten free breadcrumbs. Cover loosely with foil, being careful not to let the foil touch the mac and cheese to prevent sticking. Bake for 20 minutes, then remove the foil and bake for an additional 10–15 minutes, or until the breadcrumbs are golden brown.
20 Garnish and serve. Remove from the oven, sprinkle with fresh chopped parsley, if desired, and enjoy!