Butternut Squash Mac and Cheese
User Reviews
5.0
6 reviews
Excellent
Butternut Squash Mac and Cheese
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This Butternut Squash Mac and Cheese is a perfect Fall recipe. Butternut squash adds a creamy richness to classic mac and cheese sauce.
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Ingredients
- 1 pound butternut squash peeled and cubed
- 1 pound large elbow pasta
- 1 1/2 cups vegetable broth divided
- 2 tablespoons butter
- 1 medium shallot minced
- 2 garlic cloves minced
- 6 large sage leaves chopped
- 1/4 cup flour
- 2 cups whole milk
- 1/2 cup gruyere cheese shredded
- 1/2 cup medium cheddar shredded
- salt and pepper
Instructions
- Bring a large pot of salted water to a boil. Add squash and cook for 7 minutes, until the squash is fork tender.
- Using a slotted spoon, transfer the squash to a blender. Add pasta to the boiling water and cook until al dente. After pasta is cooked, drain it and place it back in the pot off of the heat.
- While the pasta cooks, blend the squash with 1/2 cup vegetable broth and salt and pepper to taste. Set aside.
- In a large skillet, melt butter. Add shallot and cook until translucent. Add garlic and sage and cook for another minute. Sprinkle flour into the skillet and stir until combined.
- Slowly add the rest of the vegetable broth and the milk while whisking. Whisk until smooth. Bring to a boil, then reduce heat and simmer for 5 minutes whisking frequently.
- Remove the skillet from the heat and add the butternut squash puree and shredded cheeses. Stir until smooth and the cheese is melted.
- Pour the sauce over the pasta and stir to combine.
- Add salt and pepper to taste and serve.
Notes
- Because the squash is hot and will release steam as it blends, the steam needs a place to escape. Remove the plug from the lid of the blender and loosely hold a dish towel over the hole while blending to avoid splatters.
- This Butternut Squash Mac and Cheese actually reheats better than any mac and cheese I have ever had. The squash keeps the sauce really creamy. Store leftovers in an airtight container in the fridge. It will keep for about a week. Reheat in the microwave or on the stovetop.
- How I cut butternut squash: Using a sharp vegetable peeler, carefully peel the entire butternut squash. Cut the ends off and discard. Carefully cut the squash in half, lengthwise, and scoop out any seeds and stringy fibers. Cut squash into cubes.
Nutrition Information
Show Details
Calories
380kcal
(19%)
Carbohydrates
56g
(19%)
Protein
15g
(30%)
Fat
11g
(17%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
0.1g
Cholesterol
31mg
(10%)
Sodium
333mg
(14%)
Potassium
448mg
(13%)
Fiber
3g
(12%)
Sugar
6g
(12%)
Vitamin A
6456IU
(129%)
Vitamin C
12mg
(13%)
Calcium
252mg
(25%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 380 kcal
% Daily Value*
| Calories | 380kcal | 19% |
| Carbohydrates | 56g | 19% |
| Protein | 15g | 30% |
| Fat | 11g | 17% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 31mg | 10% |
| Sodium | 333mg | 14% |
| Potassium | 448mg | 10% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 6456IU | 129% |
| Vitamin C | 12mg | 13% |
| Calcium | 252mg | 25% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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