Butternut Squash Mac and Cheese

Posted by The Editorial Desk / Tuesday, October 18th, 2011

As you may or may not know from a previous post, butternut squash is one of my very favorite things to eat during the fall. It’s sweet, warm and gives you that yummy in the tummy, good for your wholesome feeling. Its dense flesh and robust flavor work well in a variety of dishes, from sweet to savory. And yesterday I found yet another reason why this gourd reigns supreme- butternut squash mac and cheese.

I mean, how can you go wrong with either of those things? It’s comfort food times 10! Plus you’re adding more vegetables and less cheese, but I swear your kids would not be able to tell the difference.

You will need:

1 butternut squash, peeled and cubed
1 box of whole grain pasta
2 cloves of garlic
2 cups of whole milk
1 cup of water
1 chicken bouillon cube
2 cups of your favorite cheese (use one kind, or mix and match!)
2 tablespoons of plain yogurt (or sour cream)
1/2 cup of breadcrumbs
1/2 cup of parmesan cheese
1 teaspoon of salt (or to taste)
1 teaspoon of pepper (or to taste)
a couple pinches of nutmeg

First, peel one medium sized butternut squash and cut into cubes. Toss the cubes, 2 cups of whole milk and one cup of water into a large pot with 2 cloves of garlic, a couple pinches of nutmeg and one chicken boullion cube.

Bring it to a boil and then reduce heat and simmer for about 20-25 minutes, until tender. In the meantime, preheat your oven to 375 and cook your pasta as directed. I used a whole grain rotini, because I think it really absorbs and holds more sauce, but you can certainly use any kind you like.

Once cooked, dump your squash and milk into a food processor or blender and add the yogurt (or sour cream), salt, pepper and let ‘er rip! And please use extreme caution because the mixture will be very hot!

Dump your squash blend into a large mixing bowl and add the best part- the cheese!

Now, I used a mixture of sharp cheddar cheese and monteray jack but get creative! Use whatever kind of cheese you like! Swiss, gruyere, even blue cheese- I feel like there’s really no wrong answer here.

Once your pasta is cooked al dente (just shy of being done), toss it into the mixing bowl with the squash puree and give it a good stir.

Oh man, I’m getting hungry just looking at the pictures again!

Mix together your parmesan and breadcrumbs- this is going to be your topping.

Once everything incorporated, pour it all into a 9 x 13 baking dish and sprinkle with your parmesan and breadcrumb mixture. Bake at 375 for about 25 minutes, until the top has a nice golden brown crust.

Now bask in your heavenly creation.

This does make quite a lot, so unless you have a family of 5, you may want to think about halving the recipe. Or just have it the next day for lunch- both are good options!

So easy, healthy and absolutely delicious- it’s the perfect way to spend a Sunday evening! This one is definitely going in my permenant recipe collection!

– Jennie Whistler

 

Tags: antioxidants, autumn, butternut squash, butternut squash mac and cheese, cheese, eating, eating well, fall, food, gourds, Gut Check, health, healthy living, Jennie, Northern Virginia Magazine, NoVA, nova mag, recipes, seasonal recipes., seasonal vegetables, side dishes, squash, vegetables