Butternut Squash Macaroni And Cheese Recipe

Name: Butternut Squash Macaroni And Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb butternut squash (about 3 cups peeled, seeded, and cut into 1 inch cubes); 1 cup low-sodium chicken stock; 1 1/2 cups skim milk; 1 pinch of freshly grated nutmeg; 1 pinch cayenne pepper; 3/4 teaspoon kosher salt; fresh black pepper; 1 lb short pasta (rotini, cellentani, or elbow macaroni); 4 ounces extra-sharp cheddar cheese, grated (storebought okay); 1/2 cup part-skim ricotta cheese; 4 tablespoons parmigiano-reggiano cheese, finely grated, divided; 2 tablespoons panko breadcrumbs, crumbs; 1 teaspoon olive oil; olive-oil cooking spray

Servings: persons

1 lb butternut squash (about 3 cups peeled, seeded, and cut into 1 inch cubes)
1 cup low-sodium chicken stock
1 1/2 cups skim milk
1 pinch of freshly grated nutmeg
1 pinch cayenne pepper
3/4 teaspoon kosher salt
fresh black pepper
1 lb short pasta (rotini, cellentani, or elbow macaroni)
4 ounces extra-sharp cheddar cheese, grated (storebought okay)
1/2 cup part-skim ricotta cheese
4 tablespoons parmigiano-reggiano cheese, finely grated, divided
2 tablespoons panko breadcrumbs, crumbs
1 teaspoon olive oil
olive-oil cooking spray

1
Preheat oven to 375u00b0F.
2
Combine squash, water (or stock) and milk in a medium saucepan; bring to a boil over medium-high heat. Reduce heat to medium; simmer until squash is tender when pierced with a fork, approximately 20 minutes. Remove from heat. Mash contents of saucepan; stir in nutmeg, cayenne and salt, and season with black pepper. Stir to combine.
3
Meanwhile, bring a large pot of water to a boil. Add noodles; cook until al dente according to package instructions, about 8 minutes. Drain, and transfer to a large bowl; stir in squash mixture, cheddar, ricotta, and 2 tablespoons of the Parmigiano-Reggiano.
4
Lightly coat a 9-inch square baking dish (4 inches deep) with cooking spray. Transfer noodle mixture to dish. In a small bowl, combine panko crumbs, remaining 2 tablespoons parmesan cheese, and oil; sprinkle evenly over noodle mixture.
5
Cover with foil, and bake 20 minutes. Remove foil, and continue baking until lightly browned and crisp on top, 30-40 minutes more.

1640

kcal

Calories

116

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 lb butternut squash (about 3 cups peeled, seeded, and cut into 1 inch cubes), 1 cup low-sodium chicken stock, 1 1/2 cups skim milk, 1 pinch of freshly grated nutmeg, and more.

Yes, Butternut Squash Macaroni And Cheese falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Butternut Squash Macaroni And Cheese

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