Butternut Squash Mac & Cheese
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1/2 medium butternut squash1 T. Olive oil1/2 pound small pasta (original recipe uses elbow macaroni, I used spirali pasta)2 1/2 c. milk (I used skim)2 T. butter3 T. flour1 T. fresh rosemary, chopped1 c. shredded cheddar cheese1 c. shredded mozzarella cheese (or other favorite cheese)3/4 c. panko breadcrumbs (whole wheat was used in original recipe)1 c. shredded zucchiniChopped onion, to taste
-In 400F oven, roast chunks of butternut squash lightly drizzled with olive oil and sprinkled with S&P.
-While roasting, cook pasta, drain, and set aside.
-After butternut squash is done, add to blender or food processor then mix. Add 1/2 c. milk then process until smooth.
-In skilled over medium heat, saute zucchini and onion til tender then add butter. Once melted, add flour to butter & veggies and cook for 2-3 minutes. Whisk constantly.
-Add 2 c. milk and whisk until smooth. Turn heat to high and bring to a boil. After sauce has thickened, turn to low and whisk in squash puree. stir in rosemary.
-Add pasta and stir until coated. Season with S&P.
-In a buttered/cooking sprayed casserole dish, pour half of the noodles in then layer with one cup of the cheese (mix cheeses together) then pour in remaining noodles and top with rest of cheese and then breadcrumbs.
-Bake 25-30 minutes until bubbly. Let rest for 5 minutes before serving.
Serving Size: 8 1-cup servings (depending on casserole dish size)
-While roasting, cook pasta, drain, and set aside.
-After butternut squash is done, add to blender or food processor then mix. Add 1/2 c. milk then process until smooth.
-In skilled over medium heat, saute zucchini and onion til tender then add butter. Once melted, add flour to butter & veggies and cook for 2-3 minutes. Whisk constantly.
-Add 2 c. milk and whisk until smooth. Turn heat to high and bring to a boil. After sauce has thickened, turn to low and whisk in squash puree. stir in rosemary.
-Add pasta and stir until coated. Season with S&P.
-In a buttered/cooking sprayed casserole dish, pour half of the noodles in then layer with one cup of the cheese (mix cheeses together) then pour in remaining noodles and top with rest of cheese and then breadcrumbs.
-Bake 25-30 minutes until bubbly. Let rest for 5 minutes before serving.
Serving Size: 8 1-cup servings (depending on casserole dish size)
Nutritional Info Amount Per Serving
- Calories: 347.7
- Total Fat: 10.4 g
- Cholesterol: 32.0 mg
- Sodium: 390.5 mg
- Total Carbs: 47.5 g
- Dietary Fiber: 4.6 g
- Protein: 18.4 g
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