Butternut Squash Macaroni & Cheese – a delicious recipe with Butternut, chicken stock, heavy cream, Cayenne pepper, Curry, pasta shells. Easy to follow and perfect for any occasion.
Serves 4
Pasta & Noodles
Servings:persons
1
Preheat oven to 375
2
Peel squash. Cut it in half lengthwise and scoop out seeds. Dice into cubes.
3
Combine squash, stock, and cream in a pot. Bring to a boil over medium-high heat. Reduce heat to medium; simmer until squash is tender when pierced with a fork, about 15 minutes. Mash with a potato masher and stir in Curry powder, cayenne pepper and salt and pepper to taste. Let simmer for a few minutes before stirring in Mozzarella. Let mozzarella melt into sauce and continue to simmer.
4
Meanwhile, bring a large pot of water to a boil. Add noodles; cook until al dente. Drain. Pour noodles into cheese sauce and mix. Stir in the breadcrumbs 1/4 cup of the Parmesan cheese. Top with the rest of the Parm and bake for 30 minutes.
1063
kcal
Calories
45
g
Fat
87
g
Carbs
75
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 Butternut Squash, 2 cups chicken stock, 2 tablespoons heavy cream, 1 teaspoon Cayenne pepper, and more.
Yes, Butternut Squash Macaroni & 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.
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