Celebrate: The Gluten-Free Holiday Table by Spiridakis Nicole

Author:Spiridakis, Nicole
Language: eng
Format: epub
Published: 2015-12-07T05:00:00+00:00

This casserole is homey, hearty, and plentiful–just what I like on my holiday table. Sharp cheddar is key here to balance the sweetness of the squash.

Makes 10 generous servings.

1 pound gluten-free macaroni

1 large butternut squash, peeled, cut lengthwise, and with the seeds removed

1 tablespoon olive oil

6 tablespoons butter

1/2 cup millet flour

1/4 cup sweet white rice flour

7 cups whole milk

2 cups shredded extra sharp cheddar cheese

1 cup shredded Gruyere cheese

1 teaspoon salt (and to taste)

1 teaspoon black pepper

1 teaspoon dried basil

1 teaspoon dried thyme

Heat oven to 375°F. Lightly coat a roasting pan with olive oil. Place the squash cut side down in the pan, drizzle with olive oil, place in oven and cook until soft all the way through, about 1 hour. Remove and set aside until cool. When cooled, place in food processor. Purée until smooth.

Then make the cheese sauce: Melt butter in a large saucepan. Whisk in the flours over medium heat and cook, stirring, for 3 minutes. Add 3 cups milk and stir until thickened. Add the rest of the milk and bring to a slow boil, stirring occasionally. Remove sauce from heat and add the shredded cheeses, stirring stir until melted. Stir in salt, pepper and dried herbs.

Heat oven to 350°F. Place cooked macaroni in bowl. Pour in the cheese sauce over, add the puréed butternut squash, and fold together. Place in a a large ovenproof dish and heat for 20 minutes until it is hot through and slightly bubbly.

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