Gluten Free Creamy Butternut Squash Macaroni

  • Serves: 6-8 servings
  • Prep time: 35 minutes


  • 1 lb gluten free brown rice pasta
  • 2 cups butternut squash, peeled & cubed
  • 1 cup Ajoyo Original Unsweetened Almondmilk
  • 1 clove garlic
  • 1/2 cup vegetable stock
  • salt & pepper to taste


  1. Preheat oven to 425.
  2. Roast squash on a cookie sheet at 425 for 25-30 minutes, until soft. While squash is roasting, cook pasta according to package directions, and drain.
  3. In a blender, combine roasted squash, Ajoyo Original Unsweetened Almondmilk, garlic, vegetable stock, and a pinch of salt and pepper. Blend until smooth and creamy. If sauce is too thick, add an additional splash of vegetable stock.
  4. Pour over cooked pasta, and toss to combine. Serve in large bowls with crusty bread on the side!