A delicious cauliflower cheese with added veg from a roast butternut squash cheese sauce. It’s gluten free too!
We’re always looking for ways to add extra veg to our meals, and this gluten free cauliflower cheese with butternut squash sauce is a perfect addition to our recipe stash. It’s especially quick and easy to make, too, using Schwartz Gluten Free Cheese Sauce as a base.
We love butternut squash, but they are quite a large vegetable, so for the two of us there is a bit of a question about how to deal with them. We solve this by peeling, and cubing the whole thing, and roasting the whole thing at once with some oil. We split the squash between some roasted with salt and pepper, and some with just a little or no salt, and no pepper.
The squash is then frozen, but it’s such a versatile ingredient that we use it very quickly, adding to sauces as we’ve done here, or some cubes into a salad, or even into a smoothie. Generally, it’s not long before the freezer is empty of it again, and it’s time for the next one.
The main secret to dealing with butternut squash is to make sure your peeler is a good and really sharp. Trying to peel off the skin with a blunt peeler is just misery. Cut the squash into smallish cubes of about 1cm on each side, so that it cooks faster. Transfer to a couple of roasting pans, coat with oil and add salt and pepper as required. If, like us, you add butternut squash to smoothies, cook half of the vegetable without seasoning.
Roast the squash in a medium hot oven – 180 degrees C/Gas Mark 4. It takes about 20 minutes or so, and is ready when soft through. Allow to cool before freezing.
By whizzing the roasted butternut squash into the cheese sauce it is an easy way to add more vegetables to your meal, it adds an extra layer of flavour, extra natural sweetness – particularly handy when cooking for children, and makes the cheese sauce a glorious rich golden colour. You could equally well use roasted pumpkin or carrot here too.
The base for this dish is Schwartz Gluten Free Cheese Sauce, part of their new gluten free range of easy to prepare sauces and recipe mixes. There are eight in all: Roast Beef Gravy, Cheddar Cheese Sauce, Chicken Casserole Recipe Mix, Chilli con Carne Recipe Mix. Cottage Pie Recipe Mix, Chicken Fajitas, Creamy Pepper Sauce, and Spaghetti Bolognese.
Schwartz challenged us to go gluten free for 7 days, and with a bit of thought and using sauces like the Schwartz Gluten Free Cheddar Cheese Sauce as we have here, it’s much easier than it has been in the past to cut gluten from our diets without losing out on flavour.
This cauliflower cheese dish is a perfect example of an easy gluten free dish. We were really impressed with the sauce, thick, creamy and very cheesy, and ideal to keep in the cupboard.
If you need to follow a gluten free diet, or cook for someone who is gluten free then you need to read all labels very very carefully – ingredients containing gluten can creep into everything. Wheat flour is a common thickener, and of course in the regular kitchen there is also a risk of cross contamination, especially if you make bread as we do and everything is covered in a fine layer of bread flour.
So, if you find that you feel better from following a gluten free diet, there are now even more ways for you to do this. Packet mixes like these are easy, make the process far easier and also offer comfort against any possibility of cross contamination from your kitchen ingredients.
Try our recipe for Gluten Free Cauliflower Cheese with Butternut Squash for a quick and easy side dish or main meal. Or if you’re not sure about going gluten free, then trying the Schwartz Go Gluten Free for 7 days challenge is a great way to give it a try!
Twists on Cauliflower Cheese
- Use a Romanesco instead of a regular cauliflower
- Ring the changes with different cheeses – blue or goats will make it a more sophisticated dish
- Cover a whole steamed cauliflower with sauce then bake for a more dramatic looking dish
- Add a can of rinsed beans or chickpeas for extra protein
- Add a few rashers of chopped fried bacon or leftover chicken
- Add more vegetables, peas and corn from the freezer work well, or steamed broccoli. Don’t throw away the cauliflower leaves, discard the thickest stems and add the leaves to the sauce
- Leftovers make a base for a delicious cauliflower cheese soup
A simple cauliflower cheese made using Schwartz Gluten Free Cheddar Cheese Sauce; extra flavour and colour is added from roasted butternut squash.
- 1 packet Schwartz Gluten Free Cheddar Cheese Sauce
- 300 ml semi-skimmed milk
- 1 cup roasted butternut squash
- 1 cauliflower small
- 1 cup hard cheese e.g. Grana Padano or sharp cheddar
- 8-12 cherry tomatoes quartered
Make the Schwartz Gluten Free Cheddar Cheese Sauce with the milk, according to packet instructions
Blend the sauce and roasted butternut squash
Preheat your grill
Cut the florets off the cauliflower. Cook in the microwave until just soft; about 3 to 4 minutes.
Put the cauliflower in an oven proof serving dish. Cover with the butternut squash and cheese sauce.
Top with quartered cherry tomatoes and cheese. Grill until the cheese has melted, and has started to colour brown.
Serves 4 as a side dish, or 2 as a main course.
Make in either a large serving dish, of individual serving dishes
Recipe for gluten free Cauliflower Cheese with Butternut Squash Sauce commissioned by Schwartz. All opinions our own.