Stovetop Butternut Squash Mac and Cheese
User Reviews
5
-
Prep Time
10 mins
-
Cook Time
15 mins
-
Total Time
25 mins
-
Servings
4 servings
-
Calories
491 kcal
-
Course
Side Dish, Main Course
-
Cuisine
American
Stovetop Butternut Squash Mac and Cheese
Description
This stovetop mac and cheese begins with gently sautéing diced onion and minced garlic in olive oil to build a flavorful base. Diced butternut squash is then simmered with vegetable broth and seasoning until very tender. Using an immersion blender, the squash mixture is pureed until smooth, forming the sauce's body. Meanwhile, pasta is cooked until al dente.
The pureed squash sauce is combined with drained pasta in the cooking pot. Shredded sharp cheddar cheese is stirred in to melt, adding richness and cheesiness, followed by plain yogurt which lends creaminess and a slight tang. Dijon mustard is an optional addition that enhances the overall flavor without being distinct.
The dish offers a creamy, smooth texture with the natural sweetness of butternut squash complementing the sharp, salty cheddar. This preparation is practical for quick meals that still have depth of flavor, made entirely on the stovetop without baking.
Ingredients
- 1 Tbsp olive oil 15 mL
- ½ cup onion about ½ of a medium onion, white, diced
- 2 cloves garlic minced
- 1 ½ cups vegetable broth 354 mL
- 3 cups butternut squash about half of a medium squash, diced
- 1 tsp salt
- ¼ tsp black pepper
- 1 lb pasta any shape, 453 g, uncooked
- 1 cup cheddar cheese 100 g, shredded sharp
- ½ cup PLAIN yogurt 120 g
- 1 tsp Dijon mustard optional
Instructions
- Flavor Base: Add 1 Tbsp olive oil to a large pot and set over medium heat. Add ½ cup diced white onion and 2 cloves garlic, cooking until soft and fragrant, about 5 minutes.
- Butternut: Add 1 ½ cups vegetable broth, 3 cups diced butternut squash, 1 tsp salt, and ¼ tsp pepper. Cover and let simmer until butternut is tender, 7 to 10 minutes.
- Cook Pasta: Meanwhile, boil 1 lb uncooked pasta according to instructions on package, cooking until al dente.
- Blend: Using a handheld immersion blender (or working carefully with a countertop blender), puree the butternut mixture until smooth.
- Mix: Mix the butternut puree into the pasta. Add 1 cup shredded sharp cheddar cheese and stir to evenly combine, then add ½ cup plain yogurt and continue stirring until evenly mixed. Taste and add more salt and pepper as needed. Optionally stir in dijon mustard*.
Notes
- Stirring in Dijon mustard enhances the cheese and salt flavors subtly without adding a noticeable mustard taste.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 491 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 491kcal | 25% |
| Carbohydrates | 69.2g | 23% |
| Protein | 20.1g | 40% |
| Fat | 16.5g | 25% |
| Saturated Fat | 7.8g | 39% |
| Cholesterol | 36mg | 12% |
| Sodium | 633mg | 26% |
| Potassium | 559mg | 12% |
| Fiber | 4.9g | 20% |
| Sugar | 7.7g | 15% |
| Calcium | 240mg | 24% |
| Iron | 3.4mg | 19% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
