Butternut Squash Macaroni and Cheese

Name: Butternut Squash Macaroni and Cheese
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4 servings
Ingredients: 1 small butternut squash; 2 cups macaroni; 1 ¼ cup stock/broth; 2 fresh sage leaves; 1 tablespoon butter; ⅓ cup double cream; ⅔ cups grated cheddar cheese; 2 tablespoon grated Parmesan cheese

User Reviews

5.0

3 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
25 mins
Servings
4 servings
Calories
463 kcal
Course
Main Course
Cuisine
American

Butternut Squash Macaroni and Cheese

Willa Mcdonald

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Butternut Squash Macaroni and Cheese with a hint of sage, a healthier twist on the classic dish, but as creamy and comforting. The cheddar cheese and parmesan bring a lovely sharpness, and the butternut squash add a touch of colour and extra goodness. It's so good, no one will ever guess it's not the regular mac and cheese! Particularly good for toddlers and fussy eaters, and perfect family dinner all year around, and especially for Thanksgiving.

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Ingredients

Servings

1 small butternut squash
2 cups macaroni
1 ¼ cup stock/broth or water
2 fresh sage leaves (or a teaspoon of dried sage)
1 tablespoon butter
⅓ cup double cream (heavy cream)
⅔ cups grated cheddar cheese
2 tablespoon grated Parmesan cheese

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Instructions

To make the butternut squash sauce, peel and dice the butternut squash.
Melt the butter in a pan set over a medium heat, add the chopped sage, diced butternut squash and stock, and leave to cook with a lid on until the butternut squash is tender.
When the squash is tender, add the cream, then blend everything to a smooth consistency - either by using a hand blender or a food processor (if you like a thicker sauce you can drain some of the liquid left in the pan before adding the cream).
Return the sauce to the heat, add the cheeses and sir for 20-30 seconds to get a smooth sauce.
Cook the macaroni according to the packet instructions, drain and pour the sauce over.
Mix well so the sauce can coat the pasta.
Serve hot!

Notes

This delicious butternut squash mac and cheese is made on the stove top only, but if you wish to bake it as well for a nice crust, you can simply transfer everything to an oven-proof dish, top with more grated cheddar cheese, and pop it in the oven for 20 minutes at 180 degrees Celsius (350 Fahrenheit).
You can also leave some cooked butternut squash chunks into the dish, rather than blending everything - that will give the dish a nice chunky texture - a delicious dish for kids and grown-ups alike.

Nutrition Information

Show Details

Calories 463kcal (23%) Carbohydrates 63g (21%) Protein 15g (30%) Fat 18g (28%) Saturated Fat 11g (55%) Cholesterol 57mg (19%) Sodium 492mg (21%) Potassium 810mg (23%) Fiber 5g (20%) Sugar 6g (12%) Vitamin A 20678IU (414%) Vitamin C 39mg (43%) Calcium 277mg (28%) Iron 2mg (11%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 463 kcal

% Daily Value*

Calories	463kcal	23%
Carbohydrates	63g	21%
Protein	15g	30%
Fat	18g	28%
Saturated Fat	11g	55%
Cholesterol	57mg	19%
Sodium	492mg	21%
Potassium	810mg	17%
Fiber	5g	20%
Sugar	6g	12%
Vitamin A	20678IU	414%
Vitamin C	39mg	43%
Calcium	277mg	28%
Iron	2mg	11%