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Delicious Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.8 from 62 reviews
  • Author: Lily
  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 15 minutes
  • Yield: 8 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This wholesome Butternut Squash Mac and Cheese is a nutritious twist on the classic comfort food. It combines tender whole wheat pasta with a creamy, flavorful butternut squash cheese sauce made with Gruyere and cheddar, finished with a crispy Parmesan breadcrumb topping. Perfect for a cozy family dinner, it balances indulgence with healthy ingredients for a satisfying meal.

Ingredients

Squash & Pasta

  • Olive oil spray
  • Kosher salt
  • 1 pound cubed butternut squash
  • 10 ounces whole wheat elbow pasta
  • 1 ½ cups low sodium vegetable broth (divided)
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder

Breadcrumb Topping

  • ¼ cup panko breadcrumbs
  • 2 tablespoons freshly grated Parmesan cheese
  • ¼ teaspoon salt
  • Black pepper to taste

Sauce

  • 1 tablespoon unsalted butter
  • 1 medium shallot (minced)
  • ¼ cup all-purpose flour
  • 2 cups skim milk
  • ½ cup shredded Gruyere cheese
  • ½ cup shredded cheddar cheese
  • 1 ½ teaspoons kosher salt (divided)
  • Black pepper to taste

Garnish

  • Chopped chives (optional)

Instructions

  1. Prepare and preheat: Preheat your oven to 375°F. Lightly spray a 9” x 11” glass baking dish with olive oil and set it aside for later use.
  2. Cook the butternut squash: Bring a large pot of salted water to a boil. Add the cubed butternut squash and boil for 5-6 minutes until the squash is fork tender. Use a slotted spoon to transfer the cooked squash to a blender.
  3. Cook the pasta: Add the whole wheat elbow pasta to the boiling water and cook according to the package instructions until al dente. Drain the pasta and return it to the pot to keep warm.
  4. Blend the squash sauce base: To the blender with the cooked squash, add ½ cup of the vegetable broth, onion powder, garlic powder, 1 teaspoon kosher salt, and black pepper to taste. Blend until smooth and creamy.
  5. Prepare the breadcrumb topping: In a small bowl, combine the panko breadcrumbs, grated Parmesan cheese, ¼ teaspoon salt, and black pepper. Set this mixture aside for topping the mac and cheese later.
  6. Make the cheese sauce roux: In a medium saucepan over medium heat, melt the unsalted butter. Add the minced shallot and sauté for about 2 minutes until softened. Sprinkle the all-purpose flour evenly over the shallots and cook for another minute, stirring constantly to form a roux.
  7. Add liquids and thicken sauce: Gradually whisk in the remaining 1 cup of vegetable broth and the 2 cups of skim milk. Bring the mixture to a boil, then reduce the heat to medium-low and simmer for 5 minutes, whisking frequently, until the sauce thickens.
  8. Finish the cheese sauce: Remove the saucepan from heat. Whisk in the shredded Gruyere, shredded cheddar, the pureed butternut squash mixture, ½ teaspoon kosher salt, and black pepper to taste until the cheese is melted and the sauce is smooth.
  9. Combine pasta and sauce: Pour the cheese sauce over the cooked pasta in the pot. Gently stir to combine evenly, ensuring the noodles are coated thoroughly with the creamy squash cheese sauce.
  10. Bake the dish: Transfer the mac and cheese mixture to the prepared baking dish. Evenly sprinkle the breadcrumb topping over the surface. Bake in the preheated oven for 25 minutes until bubbly.
  11. Broil for crispiness: Switch the oven to high broil. Place the dish under the broiler for 2-3 minutes, watching closely until the breadcrumb topping becomes golden brown and crispy.
  12. Garnish and serve: Remove from oven and let cool slightly. Sprinkle chopped chives on top as an optional garnish before serving warm.

Notes

  • Be careful when broiling to avoid burning the breadcrumbs; watch closely during the last 2-3 minutes.
  • Using whole wheat pasta adds fiber and nutrients for a healthier meal.
  • If you prefer a smoother sauce, strain the blended squash before adding it to the cheese sauce.
  • Gruyere cheese adds a nutty flavor; substitute with mozzarella if unavailable for a milder taste.
  • This dish can be made vegetarian as written; ensure vegetable broth is used and no animal rennet in cheeses.
  • Leftovers keep well refrigerated for up to 3 days and reheat nicely in the oven or microwave.

Find it online: https://dishmelt.com/butternut-squash-mac-and-cheese-recipe/