Butternut Squash Macaroni and Cheese
- Minutes to Prepare:
- Minutes to Cook:
- 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
- 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.
- 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.
Nutritional Info 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
Member Reviews