Butternut Squash Mac & Cheese
For a healthy twist on classic mac & cheese, I’d recommend this recipe for butternut squash mac & cheese. A roasted butternut squash is added to the cheese sauce, which helps fortify the dish with extra nutrients. (I love tricking myself into eating more vegetables!)
While this dish is hearty enough to be served on its own, it can also be served as a delicious side to your Thanksgiving dinner. It’s also easy to make ahead of time, and then simply warm up when ready to eat. (Feel free to increase or decrease the amount of hot sauce, depending on how spicy you like your food.)
When I tried this recipe, it actually tasted pretty similar to normal mac and cheese, and left me feeling full longer. We hope you enjoy trying this mac and cheese recipe at home. Leave your comments below!
1 small butternut squash
2 T. olive oil
salt and pepper to taste
1 cup milk
1/2 stick unsalted butter
16 oz elbow macaroni
4 oz mascarpone cheese
1 cup shredded mixed cheese
1 t. tabasco
1 t. Worcestershire sauce
1/2 t. ground nutmeg
1/2 t. paprika
Preheat oven to 400 degrees.
Cut the top and bottom of the butternut squash off. Slice the squash in half length wise, scoop out the seeds, and place on a sheet pan. Drizzle with olive oil, salt, and pepper.
Turn squash over, so that the the cut side is facing down. Bake in oven for around 30-35 minutes or until butternut squash is tender.
Scoop out the flesh of the squash, removing from skin. Put cooked squash in a blender.
Warm milk and butter in microwave or on stove top until butter is melted. Add to blender with cooked squash. Puree until smooth. Add 4 oz mascarpone cheese and puree until mixed. Then set aside.
Cook pasta according to box instructions.
Grease oven safe dish. Combine macaroni and sauce in dish. Season with tabasco, Worcestershire, nutmeg, and paprika and stir to combine. Finish with mixed cheese. Bake at 375 until warm and bubbly.
Serve hot, topped with toasted bread crumbs or chopped parsley.
Categories:HolidaySide DishVegetarianWed to a Chef