Butternut Squash Mac and Cheese

I developed a recipe using roasted butternut squash as the base for a very creamy Mac and Cheese casserole topped with grated cheddar cheese. It is so delicious you will want to make it every week!

Print

With ImageWithout Image

Butternut Squash Mac and Cheese

Yield 8

Author Judy Doherty

Prep time

5 Min

Cook time

6 Min

Total time

11 Min

This delicious pasta classic is made with a butternut squash cream sauce. Make it a meal by topping it with canned tuna.

Cook modePrevent screen from turning off

Ingredients

• 1 pound package of macaroni pasta
• 1 tsp olive oil
• 1 cup chopped onion
• 1 pound package of frozen cubed butternut squash
• 1 cup low-sodium vegetable broth
• 1/2 cup half-and-half cream
• 1 tsp garlic powder
• 1 tsp ground ginger
• 1/2 tsp red pepper flakes
• pinch paprika
• 2 tablespoons grated Parmesan cheese
• 1/8 cup shredded cheddar cheese

Instructions

1. Cook the macaroni according to package instructions. Drain. Rinse. Reserve for the next step.
2. Saute the onion in the olive oil in a Dutch Oven pan. Cover and cook until the onion is translucent.
3. Add the seasonings, butternut squash, and broth. Bring to a boil, lower heat to a simmer, and cook until the onion and squash are very tender and soft. Add the cream. Bring to a boil. Use a blender or vertical blender to puree smooth.
4. Stir in the Parmesan cheese and the macaroni.
5. Pour into a casserole dish. Add the cheddar cheese on the top.
6. Bake for 10 minutes at 425 degrees.
7. Serve hot.

Nutrition Facts

Calories

316

Fat

8 g

Sat. Fat

4 g

Carbs

52 g

Fiber

4 g

Net carbs

49 g

Sugar

4 g

Protein

10 g

Sodium

46 mg

Cholesterol

20 mg

copyright foodandhealth.com

Did you make this recipe?

Tag @foodandhealth on instagram and hashtag it #foodandhealthrecipes