Butternut Squash Mac 'N Cheese
Ingredients
The pasta
The sauce
-
1
tbsp
ghee
-
1
small
onion, chopped
-
2
cloves
garlic, minced
-
½
tsp
salt
-
½
tsp
ground white pepper
-
3
cups
butternut squash, cut into 1" cubes
-
3
cups
chopped cauliflower florets
-
2
cups
light chicken stock
-
¼
cup
dry Vermouth (optional)
-
1
tbsp
Dijon mustard
-
1
cup
grated Gouda cheese
-
1
cup
grated Monterey Jack cheese
Instructions
- Preheat the oven to 350°F.
- Cook the pasta in salted boiling water for 2 minutes less than the package instructions, then drain and set aside.
- In a large saucepan over medium heat, melt the ghee and add the onion, garlic, salt, and pepper; cook until fragrant and slightly softened.
- Add the butternut squash and cauliflower florets, cooking for another 2 minutes.
- Stir in the chicken stock, Vermouth (if using), and Dijon mustard; bring to a boil, then lower the heat, cover, and simmer until the vegetables are tender.
- Puree the mixture until smooth using a stick blender (or food processor), then mix in most of the grated cheeses, reserving some for topping.
- Stir in the cooked pasta until fully combined.
- Transfer the mixture to a 9" square baking dish, top with reserved cheese, and bake for about 30 minutes until the cheese is melted and golden.
- Let it rest for 5 to 10 minutes, garnish with chopped parsley if desired, and serve.
Nutrition Facts (estimated)
Servings
4
Calories
756
Total fat
29g
Total carbohydrates
89g
Total protein
36g
Sodium
1095mg
Cholesterol
95mg
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