Butternut Squash Mac and Cheese
Ingredients
The pasta and sauce
-
1
pound
butternut squash, cut into 1 inch cubes
-
8
ounces
dry rigatoni
-
2
cups
whole milk
-
½
teaspoon
onion powder
-
½
teaspoon
garlic powder
-
½
teaspoon
freshly ground black pepper
-
1
cup
shredded sharp cheddar
Crispy collards
-
4
cups
collard greens, cut into 1 inch strips
-
2
cloves
garlic, minced
-
3
tablespoons
extra virgin olive oil, divided
-
¼
teaspoon
coarse salt, divided
-
red pepper flakes
optional
for serving
Instructions
- Preheat the oven to 400°F.
- Place cubed butternut squash on a baking sheet, drizzle with 1 tablespoon olive oil and ¼ teaspoon salt, then bake for 30 minutes, turning halfway through.
- Cook rigatoni according to package instructions, drain, and set aside.
- In a food processor, combine roasted butternut squash, whole milk, onion powder, garlic powder, and black pepper, then process until smooth.
- Transfer the sauce to a pot over medium heat, add shredded cheddar, and heat until melted.
- In a skillet over medium-high heat, toss collard greens with 2 tablespoons olive oil and massage for 1 minute.
- Add minced garlic and ¼ teaspoon salt to the skillet, sauté for 4-5 minutes until greens are blistered and crisp.
- Toss rigatoni with the sauce and crispy collards, then serve topped with additional black pepper and red pepper flakes.
Nutrition Facts (estimated)
Servings
5
Calories
447
Total fat
20g
Total carbohydrates
52g
Total protein
17g
Sodium
427mg
Cholesterol
33mg
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