Memorial Day is here and it’s time for you to wow the backyard /potluck / BBQ crowd with Butternut Squash Mac N Cheese, a kid-tested and kid-approved hit. In this lightened up version of the traditional dish, over half the cheese is replaced with a delicious squash sauce, created by roasting butternut squash and onions until golden and sweet, then puréeing until rich and creamy.To easily make the squash sauce, use a blender like the Vitamix A2300 Smart Blender. It’s efficient, fast, easy to clean, and very functional. I make sauces, dressings, smoothies, soups, and more in my Vitamix. Just throw in all the ingredients (you don’t even have to chop anything) and it quickly blends the food. Perfection.

The result is a savory, gooey, and vitamin-packed sauce that, when combined with cheddar and Parmesan, will make your taste buds melt. Lower in saturated fat and higher in nutrients, Butternut Squash Mac N Cheese is still comforting without the uncomfortable calories.

Butternut Squash Mac N Cheese

 

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Prep time

15 mins

Cook time

45 mins

Total time

1 hour

 

Memorial Day is here and it’s time for you to wow the backyard /potluck / BBQ crowd with Butternut Squash Mac N Cheese, a kid-tested and kid-approved hit. In this lightened up version of the traditional dish, over half the cheese is replaced with a delicious squash sauce, created by roasting butternut squash and onions until golden and sweet, then puréeing until rich and creamy. The result is a savory, gooey, and vitamin-packed sauce that, when combined with cheddar and Parmesan, will make your taste buds melt. Lower in saturated fat and higher in nutrients, Butternut Squash Mac N Cheese is still comforting without the uncomfortable calories.

Author: Michelle Shlaen, Soon-To-Be Registered Dietitian

Recipe type: Entree

Cuisine: American

Serves: 10

Ingredients

• 1 pound elbow macaroni
• 3 cups of butternut squash (approximately 1 squash)
• ½ medium white onion
• 2 cups 1% milk
• 2 cups shredded cheddar cheese
• 1 cup shredded parmesan + ½ cup for topping
• ½ cup unseasoned panko breadcrumbs
• 2 tsp salt
• 1 tsp pepper
• ¼ tsp nutmeg
• ¼ tsp red pepper flakes (or cayenne pepper)
• 1 Tbsp olive oil (for roasting)
• Cooking spray
• Optional garnish: minced fresh parsley and cracked black pepper

Instructions

1. 
   Preheat oven to 400° Fahrenheit. Peel, de-seed, and cut butternut squash into 1-inch cubes. Chop onion roughly into small chunks. (When I cut and chop food, I use my Kyocera Ceramic Knife. I love the fact that it is always sharp and easily slices/chops the food.) Toss squash, onion, and olive oil in a mixing bowl, then place on a baking sheet lined with parchment paper. Bake for 20 minutes or until squash begins to brown around the edges.
2. In the meantime, boil 5 quarts of water. Add elbow macaroni and cook for 10-12 minutes. Remove from heat and drain.
3. 
   To create squash sauce, place roasted vegetables, milk, salt, pepper, nutmeg, and red pepper flakes in a blender and blend until the mixture is smooth and creamy.
4. 
   Combine squash sauce, cheddar cheese, and 1 cup of Parmesan to the drained macaroni. Spray an oven-safe 9” x 13” casserole dish with cooking spray. Add macaroni mixture.
5. Top with breadcrumbs and the remaining ½ cup of parmesan cheese. Bake at 400° Fahrenheit for 25 minutes, or until a golden crust forms. Garnish with fresh minced parsley and black pepper.

Nutrition Information

Serving size: 1.25 cups Calories: 401.7 Fat: 14.8 Saturated fat: 8.1 Carbohydrates: 46.6 Sugar: 5.6 Fiber: 2.3 Protein: 20.4 Cholesterol: 38.1

3.5.3251

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