1 fresh butternut squash (peeled and chopped) OR 1 cup canned butternut squash OR canned pumpkin

1 tbsp butter

2 cup milk

1 cup aged cheddar cheese

1 onion, chopped finely

¼ cup tapioca flour with ½ cup water (mix together in a small bowl)

2 tsp Dijon mustard

1 tbsp garlic powder

1/2 tsp onion powder

Salt & pepper, to taste

1 package Beat the Wheat Gluten Free Butternut Squash Penne


  1. Preheat oven to 425F. Mix chopped squash with Olive Oil, salt & pepper. Roast for about 40 minutes, uncovered, or until tender.
  2. Meanwhile, prepare the cheese sauce in a pot on the stove top. Add butter over low-medium heat.  Add the diced onion, cook until opaque and lightly caramelized.  Add milk; cook until the milk comes to a simmer. Add grated cheese, and stir. In a bowl, whisk together water and tapioca flour until clumps are gone. Add into pot and whisk. Stir in remaining ingredients (Dijon, garlic powder, onion powder, S & P) and whisk over low heat until thickened (about 5-7 minutes).
  3. Cook Beat the Wheat Gluten Free Penne in boiling water for 2 minutes, rinse in cold water, let sit until sauce is made.
  4. In a blender, blend 1 cup of roasted squash, then add to the cheese sauce. (If using canned, simply stir 1 cup into the cheese sauce).
  5. Add cooked, drained, and rinsed Beat the Wheat Gluten Free Penne into the pot, along with the cheese sauce mix together then add to a 9×9 casserole dish.  Add grated aged cheddar on top.  Put in oven at 375F for 15 minutes or until cheese is melted and lightly browned.

Buon Appetito!