Butternut Squash Mac and Cheese
User Reviews
4.8
Butternut Squash Mac and Cheese
Description
This recipe starts by boiling cubed butternut squash until tender and cooking whole wheat elbow pasta according to package directions. The tender squash is blended with vegetable broth and seasonings including onion and garlic powder to create a silky base for the sauce.
A béchamel is prepared by sautéing minced shallot in butter, whisking in flour, then gradually adding milk and broth to form a creamy sauce. Grated Parmesan, Gruyere, and cheddar cheeses are incorporated off heat for richness. The combination of pureed squash and cheese results in a smooth, flavorful sauce that coats the pasta evenly.
Assembly includes placing the pasta mixed with sauce into a baking dish, topping with a mixture of panko breadcrumbs and Parmesan cheese, and baking until golden brown. The contrast of the creamy interior with the crisp topping offers texture variety. Chopped chives can be added for freshness.
Ingredients
- olive oil spray form
- kosher salt
- 1 pound butternut squash cubed
- 10 ounces whole wheat elbow pasta
- 1 ½ cups vegetable broth divided, low sodium
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ cup panko breadcrumbs
- 2 tablespoons Parmesan Cheese freshly grated
- 1 tablespoon butter unsalted
- 1 shallot minced, medium
- ¼ cup all-purpose flour
- 2 cups milk skim
- ½ cup gruyere cheese shredded
- ½ cup cheddar cheese shredded
- chives optional, for garnish, chopped
Instructions
- Preheat oven to 375 degrees F. Spray a 9” x 11” glass baking dish with oil and set aside.
- Bring a large pot of salted water to boil. Add squash and boil until tender, 5-6 minutes.
- When fork tender, transfer squash with a slotted spoon to a blender.
- Add pasta to boiling water and cook according to package directions. When cooked, drain and put back into the pot.
- Meanwhile, add ½ cup vegetable broth, onion powder, garlic powder, 1 teaspoon salt and black pepper, to taste to the blender with the squash. Blend until smooth and creamy.
- In a small bowl, combine breadcrumbs, Parmesan, ¼ teaspoon salt and pepper. Set aside.
- Melt the butter in a medium sauce pot over medium heat. Add the shallots and sauté 2 minutes. Sprinkle the flour evenly over the shallots and cook another minute.
- Add the remaining 1 cup broth and milk and whisk to combine. Bring sauce to a boil, then reduce heat to medium-low and cook 5 minutes, whisking frequently.
- Remove pot from heat and whisk in cheese, pureed squash, 1 1/2 teaspoons salt and pepper.
- Add sauce to noodles, gently mix to combine, then transfer mixture to prepared baking dish.
- Sprinkle with breadcrumb mixture and bake 25 minutes. Switch oven to high broil and broil for 2-3 minutes, or until crumbs are starting to brown.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 275 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 275kcal | 14% |
| Carbohydrates | 43g | 14% |
| Protein | 13g | 26% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 21mg | 7% |
| Sodium | 462mg | 19% |
| Fiber | 4.5g | 18% |
| Sugar | 5g | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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