Butternut Squash Mac & Cheese
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
284 grams Butternut Squash 16 oz Barilla Medium Pasta Shells 2 tbsp Butter, salted .5 large Onions, raw 1.75 cup Swanson Vegetable Stock Certified Organic (by LAOKEEFE) 1 cup Milk, 1% 8 tsp Thyme, fresh 8 oz CHEESE Cheddar medium Tillamock (by BKSLOAN) 1/4 tsp. nutmeg1/2 cup parmesan cheese2 oz Parmesan Cheese, hard .25 tsp Nutmeg, ground
Begin by cooking the butternut squash. Spray a baking sheet with cooking spray or oil the cut sides of the squash with olive oil. Half the full squash, place it on a foil lined sheet, cut side down. Place it in the oven at 375 degrees. Cook for 30-40 minutes, until the squash can be easily pierced with a fork.
Heat a pot of water to boil for the pasta. Salt the water then add the pasta and cook to al dente or, with a bite to it.
While pasta cooks, heat a medium heavy bottomed pot over medium heat. Add the butter. When the butter melts, add the thyme and chopped onion. Cook the onion in butter and oil 2 to 3 minutes, then add flour and cook together 1 to 2 more minutes. Whisk in stock, then combine with 10 oz. of the butternut squash until warmed through. Use an immersion blender to puree the sauce at this point.
Stir in milk and bring sauce to a bubble. Stir in cheeses in a figure 8 motion and season the completed sauce with salt, nutmeg and pepper. Taste to adjust seasonings.
Drain cooked pasta well and combine with sauce. You can sprinkle Parmesan on top, if you'd like.
Serving Size: 8 servings per recipe
Number of Servings: 8
Recipe submitted by SparkPeople user SPARKSPDX.
Heat a pot of water to boil for the pasta. Salt the water then add the pasta and cook to al dente or, with a bite to it.
While pasta cooks, heat a medium heavy bottomed pot over medium heat. Add the butter. When the butter melts, add the thyme and chopped onion. Cook the onion in butter and oil 2 to 3 minutes, then add flour and cook together 1 to 2 more minutes. Whisk in stock, then combine with 10 oz. of the butternut squash until warmed through. Use an immersion blender to puree the sauce at this point.
Stir in milk and bring sauce to a bubble. Stir in cheeses in a figure 8 motion and season the completed sauce with salt, nutmeg and pepper. Taste to adjust seasonings.
Drain cooked pasta well and combine with sauce. You can sprinkle Parmesan on top, if you'd like.
Serving Size: 8 servings per recipe
Number of Servings: 8
Recipe submitted by SparkPeople user SPARKSPDX.
Nutritional Info Amount Per Serving
- Calories: 398.2
- Total Fat: 15.1 g
- Cholesterol: 39.1 mg
- Sodium: 439.7 mg
- Total Carbs: 49.2 g
- Dietary Fiber: 3.3 g
- Protein: 18.1 g
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