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.
Ingredients
- 2 tbsp cooking oil or butter
- 1 medium butternut squash, roasted (see note)
- 1 lb. penne or elbow pasta
- 1 small onion, diced
- 4 cloves garlic, minced
- 1 cup water
- 1 bunch kale, destemmed and chopped (optional)
- 1 cup shredded cheese (eg cheddar, fontina, gouda or even a blend)
- Salt and pepper to taste
Instructions
- 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.
