Mac And Cheese With Butternut Squash Recipe

Name: Mac And Cheese With Butternut Squash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cup diced butternut squash; 1 cup chicken stock; 1 pinch of nutmeg; 1 pinch of cayenne pepper; 1/4 to 1/2 teaspoon salt; 1 pepper to taste; 1 lb macaroni pasta; 1 1/2 cup nonfat milk; 1 tsp olive oil; 2 tbsp breadcrumbs; 1 olive oil or another kind of cooking spray; 6 tbsp finely grated Parmesan cheese ( divided ); 1/2 cup ricotta cheese (the recipe calls for part-skim, but I buy whatever I get my hands on); 1 1/2 cup shredded extra sharp cheddar cheese

Servings: persons

3 cup diced butternut squash
1 cup chicken stock
1 pinch of nutmeg
1 pinch of cayenne pepper
1/4 to 1/2 teaspoon salt
1 pepper to taste
1 lb macaroni pasta
1 1/2 cup nonfat milk
1 tsp olive oil
2 tbsp breadcrumbs
1 olive oil or another kind of cooking spray
6 tbsp finely grated Parmesan cheese ( divided )
1/2 cup ricotta cheese (the recipe calls for part-skim, but I buy whatever I get my hands on)
1 1/2 cup shredded extra sharp cheddar cheese

1
Preheat oven to 375F.
2
Combine squash, stock and milk in, a medium saucepan.
3
Bring to a boil over medium high heat.
4
Reduce the heat to medium, and simmer until squash is tender when pierced with a fork, about 20 minutes.
5
Remove from heat.
6
Mash contents of the saucepan, and stir in nutmeg, salt, cayenne pepper, and black pepper to taste.
7
Stir well to combine.
8
Meanwhile, bring a large pot of water to a boil.
9
Add macaroni and cook until al dente according to package instructions, about 8 minutes.
10
Drain, and transfer to a large bowl.
11
Stir in squash mixture, ricotta, cheddar and 4 tablespoons (1/4) cup Parmesan.
12
Lightly coat a 9 inch square baking dish (4 inches deep) with olive oil spray.
13
Transfer macaroni mixture to dish.
14
In a small bowl, combine breadcrumbs, remaining 2 tablespoons Parmesan and oil.
15
Sprinkle evenly over noodle mixture.
16
Cover with foil and bake in a preheated oven for 20 minutes.
17
Remove foil and continue baking until lightly browned and crisp on top, 30 to 40 minutes more.
18
Serve immediately.
19
*This recipe brought to you courtesy of Martha Stewart.
20
*

2393

kcal

Calories

196

Fat

101

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 3 cup diced butternut squash, 1 cup chicken stock, 1 pinch of nutmeg, 1 pinch of cayenne pepper, and more.

Yes, Mac And Cheese With Butternut Squash falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Mac And Cheese With Butternut Squash

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions