Butternut squash helps slim down this macaroni and cheese. You can't taste it, and it boosts the nutritional value of the dish!
Butternut squash helps slim down this macaroni and cheese. You can't taste it, and it boosts the nutritional value of the dish!
Number of Servings: 8
1 small butternut squash (about 1 pound), peeled, seeded, and diced (about 3 cups) 1 cup low-sodium vegetable broth 1 1/2 cups skim milk Pinch of nutmeg Pinch of cayenne pepper 3/4 teaspoon salt Freshly ground black pepper 1 pound whole wheat spirals 1 cup shredded extra-sharp cheddar cheese 4 tablespoons Parmesan cheese, grated 1/2 cup part-skim ricotta cheese 2 tablespoons breadcrumbs 1 teaspoon olive oil Olive-oil cooking spray, for baking pan
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Preheat oven to 375 degrees Fahrenheit. Bring a large pot of water to a boil. Combine squash, stock, and milk in a medium saucepan; bring to a boil over medium-high heat. Reduce heat to medium; simmer until squash is tender when pierced with a fork, about 10 minutes. Remove from heat.
Add noodles to boiling water; cook according to package instructions, about 8 minutes. Mash contents of saucepan; stir in nutmeg, cayenne, and salt, and season with black pepper. Stir to combine.
Drain pasta, and transfer to a large bowl; stir in squash mixture, cheddar, ricotta, and 2 tablespoons Parmesan.
Coat a 9x9 inch baking dish with olive oil spray and pour in the noodle mixture.
In a small bowl, combine breadcrumbs, remaining parmesan, and oil; sprinkle evenly over noodles.
Cover with foil, and bake 20 minutes. Remove foil, and continue baking until lightly browned and crisp on top, 20 to 40 minutes more. Serve immediately.
This was good. Not very cheesy and I could definitley taste the squash, but I LIKE butternut squash so this was fine. Might add more cheese next time and puree squash mixture in blender to make it less noticeable so my husband won't know it's there. Wish the recipe was less time consuming though.
This was really good. My family wants it again. They didn't care for the topping though, but no big deal, I'll just skip it. I used a frozen pkg of squash from the grocery store, it worked great. - 1/29/09
This turned out delicious!! I would totally make this agian!! I substituted reduced fat cream cheese for the ricotta and used reduced fat mexican shredded cheese we had in the house.I blended the mixture with a hand mixer before mixing it with the pasta. Turned out amazing! Thanks!!
This was really tasty, although I might use an even sharper cheese the next time. Substituted tofu for ricotta to avoid a trip to the store, left off the crumbs,sprinkled parmesan on the top cooking cooking spray to help the top brown.
This was great! I used frozen yellow squash instead of butternut squash (it was what I could find), and shells instead of spirals, but it still worked out. I'll definitely hold onto this recipe!
I would definetly make this again! It has plenty of cheesiness to it and the added flavor of the squash is awesome! It does taste better fresh than re-heated so make sure you have plenty of people to share it with!
Eccellent way to sneak in the veg. I made this but added extra cheese and spices and it came out great. Even tastes good the next day which is important for me since I'm the only one eating it so have to make good left overs.
Yum! I didn't have ricotta & left it out, still came out tasty. Mine ended up filling a 9X12 pan, so I added a bit more cheese & doubled the topping. Would add more cayenne or a bit of chili powder next time, but this one is a keeper!
This was ok. I love squash and I love mac and cheese, and this was a decent combination of both, but it lacks that creamy gooey goodness of conventional mac and cheese. If I were to make it again I would add more cheddar.
This was amazing. I made it a little differently and just used this recipe as a guideline, and it was just phenomenal! My boyfriend had NO IDEA what the "secret ingredient" was. When I told him it was butternut squash he was blown away! Yum, Yum, YUM!
i am a mac & cheese fanatic. with that being said, this is a very good recipe...if you like butternut squash (and i do, so i really like this recipe). but for the mac & cheese part, it's not cheesy enough for my taste. i used about 6 oz (calls for 4). next time add more. maybe 1/2 cheddar & 1/2 moz.
Took very long to make but tasted delicious. Omitted the bread crumb layer on top. Next time I will make two layers of cheese. The recipe is unclear, should I have cooked the macaroni in the milk?
Not bad, but my kids were not impressed. I am trying to find ways to sneak veggies in their diets and thought this was an ingenious way, but my kids are too smart & it didn't taste like Kraft Mac 'N Cheese so I guess its back to the drawing board for me. For those less picky eaters - its good.
Enjoyed this very much. I cut back on salt but will use the recommended amount. Also I used already shredded sharp cheddar, but would recommend the extra sharp for more flavor. Will definitely make it again!
I'm on a gluten and dairy free meal plan temporarily (I hope!) and I find myself thinking about mac and cheese as fall gets cooler. This sounds very good. I'll try it as soon as I get back to dairy. I can always use gluten free pasta!
4 stars for the idea to use butternut squash. It added a nice texture, and an interesting taste. I used almost a completely different combination of cheese and added carrots, so can't really comment more on the rest of the recipe
I like to use frozen chopped squash from the store in this recipe. I have arthrtis in my hands, so this is an easier way off doing it! I like the mixture of the added squash to the macaroni, it is deliciious.
Awesome, awesome, awesome!! I just tried it and it turned out great!!!! Yummy... can't taste the squash, either! I didn't bother peeling the squash (homegrown, so I knew there were no nasty chemicals on it) -it turned the sauce a rather interesting shade of pale green, but the green cooked out.
I will definitely make this again as I am always looking for ways to make Mac & Cheese better for me (one of my favorite comfort foods). Just a note on this recipe - the directions are very stream of consciousness. It took me a couple read throughs to understand exactly what I needed to do.
I also got confused about the directions and started to put the milk, broth and squash in the boiling water. oops. This isn't stouffers, but is really good if you miss mac & cheese b/c of dieting. I used quinoa pasta instead and did 1/2 c red fat and 1/2 c x sharp cheese & did cornflakes instead.
This was good but a little bland? I cooked the squash in the water and then transfered to a small pot with broth and milk. Then I added pasta to squash "water" and cooked that. I know the directions were a little confusing:) I used whole fat ricotta and 2% milk fat cheddar 6 oz. Needs some umph
This is very good! My husband, son, & I really liked this. Didn't follow it completely b/c didn't have all the ingredients. Used spelt noodles & mozzarella cheese instead. Used water instead of vegetable broth. Son is vegetarian. Added french fried onions on top. Will do again!
My kids had NO clue they were eating a butternut squash. I thought it was delicious. Instructions aren't the clearest I've seen, but we figured it out. I will make a few adjustments next time, like using a little more cheddar. But this is a keeper!
Was looking for a way to use my cooked butternut. Thanks so much for this interesting recipe. I look forward to trying this tonight. I didn't have ricotta so used mozzarella cheese instead. I also didn't have extra sharp cheese, so I replaced it w/shredded mexican blend
I really liked this but it took a long time to make. What takes so long is peeling the squash. Is there an easier way to do this? I love how the greens get crispy. I would never have thought of using them this way.
I made this recipe using elbows instead of spirals and more ricotta than I was supposed to by mistake and it came out great. It is higly requested in the house. People who don't even like macaroni and cheese were loving it. Great recipe!
My son loves vegetables but is very picky, and my boyfriend hates them but he will eat about anything else that's not nailed down. They love mac & cheese so I think I'll try this. I'll let u guys know how it turns out
I wouldnt make this again; I thought it was very bland and the noodles were too squooshy. Unfortunately, I had 6 people try it and nobody liked it. I love the recipes on here- I just wouldnt recommend this one.
The photo looked really enticing so I decided to make this recipe. I was a little disappointed because it was just not cheesy enough. I love butternut squash but this combination does not do it for me.
This was good. I used low fat extra sharp cheddar. I didn't have the ricotta on hand so I used low fat cottage cheese. I puréed the butternut squash and broth. I put a layer of sliced tomato on top of the macaroni mixture and then the bread crumbs. Had my doubts, but my husband ate two bowlfuls!
I read all the comments first and adjusted the recipe a bit according to some comments and what I had available. I did add a bit more shredded cheese and I did not have ricotta cheese but I had about 1/2 cup of crumbled blue cheese so I added that instead.
The cheese flavor is mild. As a cheese lover I would add more cheese to make the flavor stronger however it is still delicious as is. Even my husband likes it and he generally sticks to a few basic vegetables. I used an immersion blender to make my sauce which makes it smooth.
This turned out really great. I had some leftover butternut squash soup, so i used frozen squash and some of the left over soup. I was out of ricotta, so I just used extra cheddar. I think the ricotta would have been a smidge creamier. I will definitely make it again.
I like the idea of using mashed squash to extend the cheese sauce. Next step: serve that sauce over cauliflower instead of pasta. Shazam! Watch your calories decrease exponentially. That's what I'm going to try!
DELICIOUS!!! I served this at the family Christmas Eve dinner and it was a huge hit! Even the 2 1/2 year old asked for 3 servings! I did add pepperjack cheese for added flavor and ran the squash and ricotta through the food processor to make it smooth and creamy. Definitely a keeper!
This was wonderful! My family (who tolerates squash) loved it & asked for me to make it again. I doubled the recipe except for the pasta & we didn't miss the extra pound of pasta. I may have added just a little more cheese than the recipe calls for :-) & served it w/salad. Great for leftovers!
Used quinoa spirals along with the recipe--but 8 oz of spirals for 2 people made up a HUGE amount, so we only had half of what it made. Personally the next time I'm going halve the noodles to give the dish a creamier texture, as the noodles sucked up the pureed squash mixture. Otherwise DELISH!
Skipped the topping, aside from the cheese. made the same tofu substitution as TBONE23, and it worked well. I did add a little extra cheddar to replace some of the creamy/flavor lost without the ricotta. I will repeat!
I've made this before, and it was a big hit with my family. Variations: tri-color pasta, 2 pks frozen organic winter squash, Veggie non-dairy cheese shreds and parmesan. Use less liquid if using frozen squash. YUM!
Delicious!! I really did not taste the butternut squash that much, although I like butternut squash. Even my husband and daughter liked it--I was very surprised. Will definitely make this again.
I haven't tried this, though it looks good. But 10 minutes to prepare? Come on! It will take me 10 minutes to peel and chop the squash. I know that for me I need to adjust the prep time to at least 30 minutes, maybe more. Wish these were more realistic times.
This was pretty good. I'm glad I used the 12 oz. box of rotini. It fit perfectly into the 9x9 dish. I, also, used small curd fat free cottage cheese since I didn't have any ricotta on hand. Hubby liked it so much he had extra servings.
When it says "Mash contents of saucepan", are we supposed to drain the squash before mashing? I don't want to make this until I know cause it sounds like it would be really runny if you don't drain it.
We enjoyed this, so much I'll make it again. I used a low-fat cheese and fatfree yogurt in place of the ricotta. I also skipped the breadcrumbs and olive oil; I covered the dish when baking. You won't mistake this for "real" mac 'n' cheese, but it's delicious in its own right!