Charchar loves macaroni and cheese. How different would a regular macaroni and cheese be from a no dairy, no egg, and gluten-free butternut macaroni. With Charchar’s new diet, I want to let her have her favorite dishes with the limit that she has. I am exploring various dishes with no dairy, no egg and gluten-free. It is a little tricky.
1 1/2 butternut squash 16oz pkg pasta noodle
1/4 cup raw cashew 1tbsp lemon juice
1 tsp Dijon mustard 1/4 tsp black pepper
1/8 tsp turmeric 1/2 large onion
1/4 liquid from the cooking noodle 1tsp salt
1/4 tsp garlic pwd 1/8 tsp smoked paprika
1/8 tsp nutmeg
- In a medium pot, add water. Once the water boils. Add butternut squash and onion. Cook on medium heat.
- In another pot, boil water to cook noodle. Keep the cooking liquid for later once the noodle is done.
- In a bowl, add lemon juice, salt, garlic powder, black pepper, paprika, turmeric, and nutmeg. Mix together. In a blender, blend cashew. Add liquid from cooking liquid. Mix together.
- Add butternut squash and pasta noodle. Mix together.
- Add salt and pepper.
Butternut macaroni is definitely different from the macaroni and cheese I am used to. The onion and the butternut squash makes the dish sweet compared to the salty flavor from the cheddar cheese. The turmeric spice gives the pasta the yellow coloring.
Charchar enjoys the sweetness from the butternut pasta. It is great to add more vegetable in my daughter’s diet. Nothing like adding extra nutrient to a child’s diet.