Description
This Butternut Squash Mac and Cheese is a healthier recipe that uses all whole ingredients like butternut squash and gluten-free pasta. You can make it in 10 minutes all in the Instant Pot and it comes out so creamy and packed with flavor!
Ingredients
Scale
- 1 tbsp olive oil
- 1 tbsp butter
- 1 small shallot (minced)
- 2 cloves of garlic (minced)
- 1 tsp dried oregano
- 1 tsp chili powder
- 1 tsp kosher salt
- 1 tsp ground black pepper (or less if you don’t like a lot of pepper)
- 2 cups vegetable stock
- 3/4 cup water
- 16 ounces dry pasta – I used gluten-free shells – Banza brand
- 15 ounces frozen, cubed butternut squash
- 1 cup shredded sharp cheddar cheese
- 1/4 cup shredded parmesan cheese
- 1 (15 oz) can of full-fat coconut milk
- Chopped fresh sage – optional for topping
Instructions
- Set the instant pot to “saute”. Once it indicates “hot”, add in the 1 tablespoon of olive oil and the 1 tablespoon of butter. When the butter is melted, add in the minced shallot and garlic. Toss and cook for 2 minutes.
- Add in the 1 teaspoon dried oregano and 1 teaspoon chili powder. Toss and let that cook with the onions and garlic for 1 more minute. Season with a pinch of salt and pepper.
- Turn the instant pot off or select “cancel” or ” warm”. Pour in the stock, water, dry pasta, and frozen butternut squash. Stir everything together and season with some salt and pepper.
- Secure the lid, make sure the steam release vent is set to “sealing” and not “venting”, and set the instant pot in “manual mode” on “high” for 4 minutes.
- After 4 minutes, do a quick release if the instant pot hasn’t automatically started to release the pressure.
- After all of the pressure is released and the instant pot beeps, carefully remove the lid and stir in the shredded cheddar cheese, shredded parmesan cheese, and coconut milk. Stir for about 30-60 seconds, until the cheese is fully melted. It is pure magic! Sprinkle in some more salt and pepper to taste.
- Serve hot, and top with fresh sage leaves.
Equipment
Notes
- Make sure to use a frozen butternut squash from the freezer section at the grocery store.
- Any gluten-free pasta will work except spaghetti.
- You can store this cooked mac and cheese in an airtight container in the refrigerator for up to 4 days. Reheat portions in the microwave or on medium heat in a pan on the stovetop.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Main Course
- Method: Instant Pot
- Cuisine: American
