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 small butternut squash (about 1 pound), peeled, seeded, and cut into 1-inch cubes (about 3 cups); 1 cup homemade or low-sodium canned chicken stock, skimmed of fat; 1 1/2 cups nonfat milk; Pinch of freshly grated nutmeg; Pinch of cayenne pepper; 3/4 teaspoon coarse salt; Freshly ground black pepper; 1 pound elbow macaroni; 4 ounces extra-sharp cheddar cheese, finely grated (about 1 cup); 4 tablespoons Parmesan cheese, finely grated (1 ounce); 1/2 cup part-skim ricotta cheese; 2 tablespoons fine breadcrumbs; 1 teaspoon olive oil; Olive-oil cooking spray or butter, to grease baking pan

Servings: persons

1 small butternut squash (about 1 pound), peeled, seeded, and cut into 1-inch cubes (about 3 cups)
1 cup homemade or low-sodium canned chicken stock, skimmed of fat
1 1/2 cups nonfat milk
Pinch of freshly grated nutmeg
Pinch of cayenne pepper
3/4 teaspoon coarse salt
Freshly ground black pepper
1 pound elbow macaroni
4 ounces extra-sharp cheddar cheese, finely grated (about 1 cup)
4 tablespoons Parmesan cheese, finely grated (1 ounce)
1/2 cup part-skim ricotta cheese
2 tablespoons fine breadcrumbs
1 teaspoon olive oil
Olive-oil cooking spray or butter, to grease baking pan

1
Preheat oven to 375u00b0F. Combine squash, 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, about 20 minutes. Remove from heat.
2
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 Parmesan.
4
Lightly coat a 9-inch square baking dish (4 inches deep) with cooking spray or coat with butter. Transfer noodle mixture to dish.
5
In a small bowl, combine breadcrumbs, remaining 2 tablespoons Parmesan, and oil; sprinkle evenly over noodle mixture.
6
Cover with foil, and bake 20 minutes. Remove foil, and continue baking until lightly browned and crisp on top, 20 to 40 minutes more. Serve immediately.

534

kcal

Calories

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 small butternut squash (about 1 pound), peeled, seeded, and cut into 1-inch cubes (about 3 cups), 1 cup homemade or low-sodium canned chicken stock, skimmed of fat, 1 1/2 cups nonfat milk, 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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