Butternut Squash Mac and Cheese

It’s still the season for butternut squash.

I came across a recipe for butternut squash mac and cheese. It sounded so tasty that I couldn’t resist trying it out.

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Ingredients:
4 cups butternut squash (half of a good sized squash)
1 head of fresh broccoli
2 tbsp chicken broth
1 cup skim milk
1 box elbow macaroni
1 package shredded red fat sharp cheddar cheese
1/2 cup shredded skim mozzarella cheese
1 tsp salt, 1/2 tsp pepper (can add more)
Squirt of mustard
2.5 tbsp breadcrumbs

Start by peeling the butternut squash and slicing it into small cubes. Much like for the autumn couscous recipe, I put the cubed squash in a microwave safe bowl and heated for 8 minutes with a couple tablespoons of water in the bowl and a piece of loose saran wrap on top. Stir at 4 minutes, then continue heating.

While the squash is cooking, rinse and cut the broccoli into smaller pieces. Set aside.

When the squash is soft, put it in a food processor with the chicken stock and puree. I left some chunks for texture, but you can make this all smooth if you prefer. Pour the puree into a sauce pan and add the cup of skim milk. Simmer over a low flame, just until combines and heated throughout.

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Once the mixture is combined, that the pan off heat and add the cheddar and mozzarella cheese. Salt and pepper the mixture to taste, and add just a squirt of yellow mustard.

As for the pasta, just make it the way it tells you to on the box. I used whole wheat elbow macaroni, which cooked in about 8 minutes.

Pour the drained and cooked macaroni into a large casserole pan. Pour the squash-cheese mixture over the pasta, and add the broccoli on top. Stir just until combined, then sprinkle the breadcrumbs on top.

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Bake in a pre-heated 375 degree oven for 20 minutes.

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Fair warning: this recipe makes a lot. For just Dan and I, this recipe covered dinner, lunch for both of us the next day, and we even had at least 3 servings left over after that.

It was a really tasty dish, though I was surprised at how little you could taste the butternut squash. I think this would be great for kids to slip some veggies into their diet without then noticing. It’s good that way for adults too.

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