Butternut Squash Mac & Cheese
Butternut squash is one of the most popular winter squash, with a sweet and nutty flavor. The squash mimics the color of cheddar cheese in this dish, cutting down on the actual amount of cheese you'll use.
While squash is roasting, cook the pasta according to package instructions and set aside.
In a pot or skillet, heat the oil/butter on medium heat. Add the onion and garlic and sauté until it becomes translucent, 5-7 minutes.
Stir in the mashed squash (see note) and cook for 4-5 minutes, until heated through.
If adding the kale, stir occasionally for 2-3 minutes or until kale becomes dark green and soft. You could also use spinach or swiss chard.
Stir in the shredded cheese and season with salt and pepper. For a little kick, add red pepper flakes.
Add the cooked pasta to the sauce and stir until all the noodles are coated.
You can serve at this point or put the mixture into an oven-safe dish, sprinkle with more cheese and breadcrumbs and bake at 350° for 15-20 minutes for a crunchy, cheesy topping.
Ingredients
Directions
While squash is roasting, cook the pasta according to package instructions and set aside.
In a pot or skillet, heat the oil/butter on medium heat. Add the onion and garlic and sauté until it becomes translucent, 5-7 minutes.
Stir in the mashed squash (see note) and cook for 4-5 minutes, until heated through.
If adding the kale, stir occasionally for 2-3 minutes or until kale becomes dark green and soft. You could also use spinach or swiss chard.
Stir in the shredded cheese and season with salt and pepper. For a little kick, add red pepper flakes.
Add the cooked pasta to the sauce and stir until all the noodles are coated.
You can serve at this point or put the mixture into an oven-safe dish, sprinkle with more cheese and breadcrumbs and bake at 350° for 15-20 minutes for a crunchy, cheesy topping.
Additional Notes
To make the squash easier to cut, microwave it (poke it with a knife a few times) instead of roasting, or just soften it enough to cut. To roast the squash: preheat oven to 400. Cut squash in half and scrape out the seeds using a spoon. Drizzle with oil and salt and pepper (optional) and lay flatside down in a lined baking sheet. Roast for 20-30 minutes or until the squash is tender and easy to mash. Once cool, scrape squash away from skin with spoon. Add water slowly and mash with a fork or add to a blender to create a smooth sauce.
Try using a variety of winter squash in this recipe, or a mix of squash. Leftover squash can be pureed and easily made into a delicious soup.