White Cheddar Mac n Cheese with Squash and Toasted

Name: White Cheddar Mac n Cheese with Squash and Toasted Walnuts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 whole Kabocha Squash; 1/2 cups Milk, If Needed To Puree Squash; 1/2 cups Toasted Walnuts; Salt And Pepper, to taste; 1 pound Whole Wheat Pasta (I Used Rotini); 2 Tablespoons Butter; 1 whole Yellow Onion, Diced; 3 ounces, weight Low-fat Cream Cheese; 1- 1/2 cup Vegetable Broth; 1 cup Shredded White Cheddar Cheese

Servings: persons

1
Cook the squash.
2
Heres how I did it: Slice up the squash into large pieces and place flesh side down in a large baking or roasting pan (you can really use anythingI used an aluminum cake pan).
3
Fill the pan with water so its a few inches deep, enough to touch the squash but not cover it completely.
4
Wrap the whole thing with tinfoil and bake at 350 degrees F until fork-tender, about 1 hour.
5
Remove squash from pan and set aside to cool slightly.
6
If you didnt already toast your walnuts, just stick them on a pan and place in the oven for a few minutes.
7
Scrape the flesh out and puree it flesh in a blender or food processor.
8
Add 1/2 cup milk to help the mixture puree more smoothly, if necessary.
9
If its still too sticky, add a little water.
10
Add the walnuts and puree until smooth.
11
Season generously with salt and pepper.
12
Cook pasta according to directions.
13
Melt butter in a large saucepan over medium heat.
14
Add onions and saute for several minutes until onions are golden and translucent.
15
Stir in the squash puree and add the cream cheese.
16
Stir until melted.
17
Combine the pasta with the squash sauce, adding vegetable broth as needed to get the right consistency for your sauce.
18
For the white cheddar, stir it in so it melts, or if you prefer, divide it evenly among the bowls and sprinkle on top before serving.
19
Or both.
20
Notes: I sprinkled each bowl with some extra toasted walnuts.
21
The squash puree was so good, but it took a long time.
22
For a shortcut, you can buy canned or frozen pureed squash.
23
Youll need enough to make about 5 cups of the puree mixture.
24
I can usually find some at my regular grocery store at home with the canned vegetables.

783

kcal

Calories

Fat

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.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

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 10 ingredients. The key ingredients include: 1 whole Kabocha Squash, 1/2 cups Milk, If Needed To Puree Squash, 1/2 cups Toasted Walnuts, Salt And Pepper, to taste, and more.

Yes, White Cheddar Mac n Cheese with Squash and Toasted Walnuts falls under the Pasta & Noodles 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!

White Cheddar Mac n Cheese with Squash and Toasted Walnuts

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions