Butternut Squash Mac and CheeseThis healthy version of macaroni and cheese is so creamy and delicious that no one will guess it’s good for you, too!
Butternut Squash Mac and Cheese
A few weeks ago I posted a cauliflower “mac” and cheese recipe where I swapped the pasta for cauliflower. Today I bring you a butternut squash mac and cheese recipe that uses butternut squash in a creamy mac and cheese sauce. It offers all the comfort of a classic dish but with added nutrients. I posted this photo on my Instagram page and it was a huge hit!
hello. My name is Heather K. Jones. I’m a nutritionist, nutrition expert behind the Skinnytaste cookbook, and founder of the Weight and Wellness Program. I feel better and feel better.. If you struggle with emotional eating or weight anxiety, be sure to check out the services I offer for free. master class by clicking right here. You’ll discover the exact steps I teach my clients to create lasting success from within, no matter how hard they’ve worked. all.
Why You’ll Love This Butternut Squash Mac and Cheese
This butternut squash mac and cheese has all the comfort of a classic dish but is packed with nutrients. Made with whole wheat noodles, three cheeses (Gruyere, cheddar, and parmesan), shallots, and lots of healthy butternut squash… cozy, creamy, and nutritious! This is a new staple for me and my sisters. Just add a large green salad and you have a complete meal anytime.
How to Make Butternut Squash Mac and Cheese
First, preheat the oven to 375 degrees Fahrenheit. Spray a 9-inch by 11-inch glass baking dish with oil and set aside. Bring a large pot of salted water to a boil. Add the squash and cook until tender, 5 to 6 minutes. Once fork tender, transfer squash to blender with slotted spoon.
Add pasta to boiling water and cook according to package directions. Once cooked, drain the water and return it to the pot.
Meanwhile, combine ½ cup vegetable broth, onion powder, garlic powder, 1 teaspoon salt, and pepper to taste in a blender with the squash. Blend until smooth and creamy.
In a small bowl, combine bread crumbs, Parmesan cheese, ¼ teaspoon salt, and pepper. Set aside.
Melt the butter in a medium saucepan over medium heat. Add shallots and sauté for 2 minutes. Sprinkle flour evenly over the shallots and cook for 1 more minute.
Add the remaining 1 cup of broth and milk and mix well. Bring the sauce to a boil, then reduce the heat to medium-low and cook, stirring frequently, for 5 minutes.
Remove from heat, remove pot, and stir in cheese, pureed squash, and 1 1/2 teaspoons salt and pepper.
Add sauce to noodles, gently mix, then transfer mixture to prepared baking dish.
Sprinkle with breadcrumb mixture and bake for 25 minutes. Switch oven to high heat and bake for 2 to 3 minutes or until crumbs are brown.
More Mac and Cheese Recipes You’ll Love
produce: 8 night soil
Serving Size: 1 cup
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Preheat oven to 375 degrees F. Spray a 9-inch by 11-inch glass baking dish with oil and set aside.
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Bring a large pot of salted water to a boil. Add the squash and cook until tender, 5 to 6 minutes.
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Once fork tender, transfer squash to blender with slotted spoon.
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Add pasta to boiling water and cook according to package directions. Once cooked, drain the water and return it to the pot.
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Meanwhile, combine ½ cup vegetable broth, onion powder, garlic powder, 1 teaspoon salt, and pepper to taste in a blender with the squash. Blend until smooth and creamy.
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In a small bowl, combine bread crumbs, Parmesan cheese, ¼ teaspoon salt, and pepper. Set aside.
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Melt the butter in a medium saucepan over medium heat. Add shallots and sauté for 2 minutes. Sprinkle flour evenly over the shallots and cook for 1 minute more.
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Add the remaining 1 cup of broth and milk and mix well. Bring the sauce to a boil, then reduce the heat to medium-low and cook, stirring frequently, for 5 minutes.
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Remove from heat, remove pot, and stir in cheese, pureed squash, and 1 1/2 teaspoons salt and pepper.
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Add sauce to noodles, mix gently, then transfer mixture to prepared baking dish.
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Sprinkle with breadcrumb mixture and bake for 25 minutes. Switch oven to high heat and bake for 2 to 3 minutes or until crumbs are brown.
Last step:
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clothing material: 1 cup, calorie: 275 calorie, carbohydrate: 43 g, protein: 13 g, province: 7 g, Saturated Fat: 4 g, Cholesterol: 21 mg, sodium: 462 mg, fiber: 4.5 g, sugar: 5 g
