Butternut Squash Mac and Cheese
Ingredients
The pasta and sauce
-
1
large
butternut squash
-
¼
cup
water
-
1
pound
cavatappi or other tubular pasta
-
3
tablespoons
plain Greek yogurt
-
1 ½
cups
milk
-
1 ¼
cups
unsalted vegetable or chicken stock
-
2
teaspoons
coarse salt
-
½
teaspoon
ground black pepper
-
¼
teaspoon
ground nutmeg
-
¼
teaspoon
cayenne pepper
-
3
tablespoons
butter
The cheese and toppings
-
2 ½
cups
shredded cheddar cheese
-
½
cup
shredded Gruyere cheese
-
½
cup
freshly shredded Parmesan cheese, divided
-
½
cup
panko breadcrumbs
-
¼
cup
chopped fresh parsley
Instructions
- Preheat the oven to 375°F.
- Cut the butternut squash in half, scoop out the seeds, and place it in a baking dish with the flesh side down, adding water to the dish.
- Roast the squash for 35-40 minutes until soft, then scoop out the flesh and discard the skin.
- Cook the pasta according to package directions without adding salt, then drain and set aside.
- In a blender, combine the butternut squash, Greek yogurt, milk, stock, salt, black pepper, nutmeg, and cayenne, and puree until smooth.
- In a saucepan, heat the butter and add the squash puree, then mix in the cheddar, Gruyere, and half of the Parmesan cheese, stirring until melted.
- Coat a 9x13 baking dish with cooking spray, add the cooked pasta, and pour in the squash/cheese sauce, stirring to combine.
- Bake in the oven for 20 minutes.
- After baking, switch the oven to low broil, top with the remaining Parmesan cheese and breadcrumbs, and spray the top with cooking spray.
- Broil for 4-5 minutes until the top is browned, rotating the dish if necessary.
- Remove from the oven and sprinkle with parsley if desired.
Nutrition Facts (estimated)
Servings
8
Calories
459
Total fat
18g
Total carbohydrates
56g
Total protein
21g
Sodium
477mg
Cholesterol
52mg
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