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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 415.6
  • Total Fat: 16.8 g
  • Cholesterol: 46.5 mg
  • Sodium: 1,762.9 mg
  • Total Carbs: 46.9 g
  • Dietary Fiber: 2.5 g
  • Protein: 25.3 g

View full nutritional breakdown of Butternut Squash Macaroni and Cheese calories by ingredient
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Butternut Squash Macaroni and Cheese

Submitted by: JKPARKER

Introduction

A twist on traditional mac and cheese with the addition of yummy butternut squash. This recipe freezes well and is great as leftovers. A twist on traditional mac and cheese with the addition of yummy butternut squash. This recipe freezes well and is great as leftovers.
Number of Servings: 8

Ingredients

    1 butternut squash (approx 4 cups)
    450 grams whole wheat elbow macaroni
    4 tablespoons butter
    ½ cup flour
    2 cups skim milk
    2 tablespoons dijon mustard
    2 teaspoons salt
    1 teaspoon freshly grated nutmeg
    ½ teaspoon of cayenne pepper
    450 grams shredded medium light cheddar (about 4 cups)
    1¾ cups chicken or vegetable stock
    1 cup bread crumbs

Directions

Directions

- preheat oven to 325°F

- slice squash in half and discard seeds; place, cut side down, in a pan with some water and roast for 1 hour until very tender

- when squash has cooled, peel skin off and discard; puree squash in food processor until it has a smooth consistency; set aside

- bring a large pot of water to boil; boil pasta to al dente - about 6 minutes; drain pasta and set aside.

- in a very large pot, melt 4 tablespoons butter and slowly stir in ½ cup flour to form a paste
off heat, SLOWLY whisk in 2 cups of milk; return to medium low heat until sauce fully blends and thickens

- add pureed squash to the thickened sauce

- add mustard, salt, nutmeg, and cayenne pepper

- stir in 3 cups of cheese (set aside 1 cup for the topping) and 1¾ cups of stock, alternating cheese and stock by cupfuls

- taste sauce, adjust seasonings if needed
add pasta to cheese/squash sauce and toss to coat evenly

- transfer mixture to an oven-safe dish (9”x13” glass pan)

- cover the pasta with the remaining shredded cheese, and sprinkle on the bread crumbs
bake in the oven at 325°F for 25 minutes

- let stand 10 minutes before serving


Number of Servings: 8

Recipe submitted by SparkPeople user JKPARKER.






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Member Ratings For This Recipe


  • Very Good
    1 of 1 people found this review helpful
    This recipe was much better on the leftover days, although it was also very good when first made. Agree with the comment by Ngsmart1--I wouldn't exactly advertise this dish as macaroni and cheese, but definitely a delicious and healthy casserole that I will be making again! - 5/24/11

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  • Incredible!
    1 of 1 people found this review helpful
    Delicious, filling, but doesn't make you feel like a rock after eating it. My family loved it and is making it our new "go-to" mac recipe. Thank you for sharing! - 3/17/11

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  • Very Good
    1 of 1 people found this review helpful
    Very good. I wouldn't call it a macaroni and cheese (in terms of flavor or consistency), but my husband and I really enjoyed this dish. Very tasty. I used a blend of nonfat cheddar, nonfat feta and some smoked Gouda (full fat). The smoked Gouda added a lot of flavor. - 4/27/09

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  • I liked it, family wasn't as enthused. - 7/16/12

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  • good - 4/29/12

    Was this review helpful?   yes  No