Butternut Squash Mac and Cheese
Ingredients
The pasta and squash
-
1
medium to large
butternut squash
-
1
pound
short-cut pasta
The sauce
-
2
tablespoons
unsalted butter
-
1
teaspoon
garlic powder
-
1
teaspoon
onion powder
-
5
cups
water
-
1
teaspoon
fine salt
-
4
ounces
cream cheese
-
8
ounces
shredded sharp cheddar cheese
-
½
cup
finely grated Parmesan cheese
For roasting
-
1
teaspoon
extra virgin olive oil
Instructions
- Preheat the oven to 425°F and prepare a baking sheet.
- Cut the butternut squash in half, remove the seeds, and rub with olive oil.
- Place the squash cut side down on the baking sheet and roast until tender.
- Once cooled, peel the skin off and mash the squash, reserving 2 cups for the recipe.
- In a large pot, melt the butter and sauté garlic and onion powder until fragrant.
- Add the dry pasta and toss to coat with the butter.
- Pour in water and add the mashed butternut squash and salt, then bring to a boil.
- Once boiling, cover and cook for 8 minutes without draining the water.
- Stir in cream cheese and cook until melted and pasta is al dente.
- Reduce heat, add cheddar and Parmesan, and stir until creamy.
- Season with additional salt if needed and serve with extra Parmesan.
Nutrition Facts (estimated)
Servings
8
Calories
350
Total fat
15g
Total carbohydrates
45g
Total protein
15g
Sodium
400mg
Cholesterol
30mg
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