Description
Indulge in the creamy comfort of Butternut Squash Mac and Cheese. A healthier twist on the classic dish, this recipe features a velvety butternut squash sauce that coats tender pasta, topped with a cheesy finish. Perfect for a cozy night in or a family-friendly dinner.
Ingredients
Scale
Pasta:
- 12 oz elbow macaroni or pasta of choice
Butternut Squash Sauce:
- 2 cups butternut squash (peeled and cubed)
- 1 tablespoon olive oil
- 1 small yellow onion (chopped)
- 2 garlic cloves (minced)
- 1¼ cups milk
- 1 tablespoon butter
Cheese Blend:
- 1 cup shredded sharp cheddar cheese
- ½ cup grated Parmesan cheese
- ½ teaspoon Dijon mustard
- ½ teaspoon salt
- ¼ teaspoon black pepper
- â…› teaspoon nutmeg (optional)
- Fresh parsley (for garnish, optional)
Instructions
- Cook the Pasta: Boil salted water, cook pasta per package instructions, drain, and set aside.
- Prepare the Butternut Squash Sauce: Sauté onion and garlic, add squash and water, simmer until tender. Blend with milk, butter, mustard, salt, pepper, nutmeg. Return to pan, melt in cheeses.
- Combine: Mix cooked pasta with the sauce until coated.
- Serve: Garnish with parsley and serve warm.
Notes
- For added protein, stir in cooked chicken or chickpeas.
- Use plant-based milk and dairy-free cheese to make it vegan.
- Leftovers reheat well and can be frozen.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 4g
- Sodium: 370mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 25mg
