Macaroni And Cheese With Butternut Squash Recipes

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MACARONI AND CHEESE WITH BUTTERNUT SQUASH



Macaroni and Cheese with Butternut Squash image

Ricotta and pureed Butternut squash add extra creaminess to this new Macaroni and Cheese-a favorite comfort-food.

Provided by Martha Stewart

Categories     Food & Cooking     Seasonal Recipes     Fall Recipes     Butternut Squash Recipes

Number Of Ingredients 14

1 small butternut squash (about 1 pound), peeled, seeded, and cut into 1-inch cubes (about 3 cups)
1 cup homemade or low-sodium canned chicken stock, skimmed of fat
1 1/2 cups nonfat milk
Pinch of freshly grated nutmeg
Pinch of cayenne pepper
3/4 teaspoon coarse salt
Freshly ground black pepper
1 pound elbow macaroni
4 ounces extra-sharp cheddar cheese, finely grated (about 1 cup)
4 tablespoons Parmesan cheese, finely grated (1 ounce)
2 tablespoons fine breadcrumbs
1 teaspoon olive oil
Olive-oil, cooking spray
1/2 cup part-skim ricotta cheese

Steps:

  • Preheat oven to 375 degrees. Combine squash, stock, and milk in a medium saucepan; bring to a boil over medium-high heat. Reduce heat to medium; simmer until squash is tender when pierced with a fork, about 20 minutes. Remove from heat. Mash contents of saucepan; stir in nutmeg, cayenne, and salt, and season with black pepper. Stir to combine.
  • Meanwhile, bring a large pot of water to a boil. Add noodles; cook until al dente according to package instructions, about 8 minutes. Drain, and transfer to a large bowl; stir in squash mixture, cheddar, ricotta, and 2 tablespoons Parmesan.
  • Lightly coat a 9-inch square baking dish (4 inches deep) with cooking spray. Transfer noodle mixture to dish. In a small bowl, combine breadcrumbs, remaining 2 tablespoons Parmesan, and oil; sprinkle evenly over noodle mixture.
  • Cover with foil, and bake 20 minutes. Remove foil, and continue baking until lightly browned and crisp on top, 30 to 40 minutes more. Serve immediately.

Nutrition Facts : Calories 350 g, Cholesterol 18 g, Fat 6 g, Fiber 2 g, Protein 16 g, Sodium 505 g

BUTTERNUT MACARONI CHEESE



Butternut macaroni cheese image

This comforting and creamy family pasta bake is given a makeover by adding roasted squash

Provided by Good Food team

Categories     Dinner, Main course

Time 50m

Number Of Ingredients 9

1 large butternut squash , peeled and cut into 2.5cm/1in chunks
2 tsp olive oil
300g macaroni
50g butter
50g plain flour
1 tsp English mustard powder
500ml milk
200g extra-mature cheddar or vegetarian alternative, grated
50g parmesan or vegetarian alternative, grated

Steps:

  • Heat oven to 220C/200C fan/gas 7. Toss the squash with the olive oil and some seasoning, and roast on a baking sheet for 15-20 mins until tender. Meanwhile, cook the macaroni following pack instructions, then drain.
  • Melt the butter in a pan and stir in the flour and mustard powder to make a paste. Gradually whisk in the milk and simmer to thicken to a smooth sauce, stirring constantly.
  • Take the sauce off the heat and mash in a third of the squash with the cheddar and half the Parmesan. Season, then stir in the drained macaroni with the remaining squash. Tip into an ovenproof dish, scatter with the remaining Parmesan and bake for 15 mins until golden and bubbling.

Nutrition Facts : Calories 828 calories, Fat 38 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 94 grams carbohydrates, Sugar 19 grams sugar, Fiber 7 grams fiber, Protein 35 grams protein, Sodium 1.49 milligram of sodium

BUTTERNUT SQUASH MAC AND CHEESE



Butternut Squash Mac and Cheese image

I created this dish after my father had triple bypass surgery. He loves comfort food, and I wanted him to be able to enjoy a rich and tasty dish like mac & cheese without all the fat and butter. It's also a smart way to sneak in some veggies for children. -Megan Schwartz, New York, New York

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 6 servings.

Number Of Ingredients 10

8 ounces uncooked whole wheat elbow macaroni
1 medium butternut squash (about 3 pounds), seeded and cubed
1/4 cup plain Greek yogurt
1 cup fat-free milk
1 teaspoon salt
1/4 teaspoon pepper
Dash ground nutmeg
1-1/2 cups (6 ounces) shredded sharp cheddar cheese
1/2 cup shredded Parmesan cheese
1/2 cup soft whole wheat bread crumbs

Steps:

  • Preheat oven to 400°. Cook pasta according to package directions for al dente. Place squash in a large saucepan; add water to cover. Bring to a boil. Cook, covered, 8-10 minutes or until tender., Meanwhile, place yogurt, milk, salt, pepper and nutmeg in a blender. Drain squash and transfer to blender; cover and process until pureed. Return mixture to saucepan; heat through. Stir in cheeses until melted., Drain pasta; add to squash mixture. Toss to coat. Transfer to a greased 8-in. square baking dish. Sprinkle with bread crumbs., Bake, uncovered, until golden brown, 15-20 minutes.

Nutrition Facts : Calories 422 calories, Fat 13g fat (7g saturated fat), Cholesterol 36mg cholesterol, Sodium 750mg sodium, Carbohydrate 60g carbohydrate (10g sugars, Fiber 12g fiber), Protein 20g protein.

BUTTERNUT MAC 'N' CHEESE



Butternut Mac 'n' Cheese image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 1h

Yield 12 servings

Number Of Ingredients 10

12 ounces macaroni
1 butternut squash
Olive oil, for drizzling
Kosher salt and freshly ground black pepper
2 yellow onions, sliced
8 tablespoons (1 stick) salted butter
2 tablespoons all-purpose flour
2 cups whole milk, plus more if needed for thinning
2 cups grated sharp Cheddar
1/2 cup seasoned breadcrumbs

Steps:

  • Preheat the oven to 400 degrees F.
  • Bring a pot of water to a boil. Cook the macaroni until al dente according to the package instructions. Drain, rinse with cold water to stop the cooking process and set aside.
  • Carefully cut the butternut squash in half lengthwise and remove the seeds. Drizzle half of the squash with olive oil and place it on a rimmed baking sheet cut-side up (reserve the other half of the squash in the fridge for another use). Roast, watching to make sure the surface doesn't get burned (it should have some brown areas, however), until fork-tender, 20 to 25 minutes. Scrape out the flesh into a bowl and mash with a potato masher. Sprinkle with salt and pepper and set aside.
  • While the squash is roasting, add the onions and 2 tablespoons of the butter to a large, ovenproof skillet over low to medium-low heat. Cook the onions, stirring occasionally, until they're deep golden brown, about 20 minutes. Remove them to a plate.
  • In the same skillet, melt 4 tablespoons of the butter over medium-low heat. Sprinkle over the flour and whisk it to make a thin paste. Cook it for 2 minutes, then whisk in the milk. Cook, whisking gently, until slightly thick, a couple of minutes. Taste and adjust the seasonings. You'll probably want to add more salt!
  • Turn the heat to low and stir in the mashed butternut squash. When it is warm, stir in the cheese. If the sauce is overly thick when the cheese is melted, add a splash of milk. Keep stirring until the sauce is nice and hot, then stir in the macaroni. Taste and add more salt if needed.
  • Melt the remaining 2 tablespoons butter in a pan and combine it with the breadcrumbs. Sprinkle the breadcrumbs over the macaroni and bake (I do it straight in the skillet) until the crumbs are golden and the edges bubbly, about 15 minutes. Serve immediately.

BUTTERNUT SQUASH MAC & CHEESE



Butternut Squash Mac & Cheese image

Butternut Squash Mac and Cheese, a healthier version of macaroni and cheese is so creamy and delicious, no one will ever guess it's also good for you!

Provided by Gina

Categories     Brunch     Lunch     Side Dish

Time 1h15m

Number Of Ingredients 18

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
Freshly ground black pepper (to taste)
¼ cup panko breadcrumbs
2 tablespoons freshly grated Parmesan cheese
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
Chopped chives (optional, for garnish)
Sriracha sauce (optional, for topping)

Steps:

  • Preheat oven to 375 degrees F. Spray a 9" x 11" glass baking dish with oil and set aside.
  • Bring a large pot of salted water to boil. Add squash and boil until tender, 5-6 minutes.
  • When fork tender, transfer squash with a slotted spoon to a blender.
  • Add pasta to boiling water and cook according to package directions. When cooked, drain and put back into the pot.
  • Meanwhile, add ½ cup vegetable broth, onion powder, garlic powder, ½ teaspoon salt and pepper to the blender with the squash. Blend until smooth and creamy.
  • In a small bowl, combine breadcrumbs, Parmesan, ¼ teaspoon salt and pepper. Set aside.
  • Melt the butter in a medium sauce pot over medium heat. Add the shallots and sauté 2 minutes. Sprinkle the flour evenly over the shallots and cook another minute.
  • Add the remaining 1 cup broth and milk and whisk to combine. Bring sauce to a boil, then reduce heat to medium-low and cook 5 minutes, whisking frequently.
  • Remove pot from heat and whisk in cheese, pureed squash, 1 teaspoon salt and pepper.
  • Add sauce to noodles, gently mix to combine, then transfer mixture to prepared baking dish.
  • Sprinkle with breadcrumb mixture and bake 25 minutes. Switch oven to high broil and broil for 2-3 minutes, or until crumbs are starting to brown.

Nutrition Facts : ServingSize 1 cup, Calories 275 kcal, Protein 13 g, Carbohydrate 43 g, Fiber 4.5 g, Fat 7 g, Sugar 5 g, Cholesterol 21 mg, SaturatedFat 4 g, Sodium 462 mg

BUTTERNUT SQUASH & SAGE MACARONI CHEESE



Butternut squash & sage macaroni cheese image

There's little more comforting than a homemade macaroni cheese. This version includes 1 of your 5-a-day, as well as a hint of sage.

Provided by Good Food team

Time 2h5m

Number Of Ingredients 11

1 large butternut squash, deseeded and cut into chunks
2 tsp olive oil, plus a drizzle
1 onion, finely chopped
15 sage leaves, 6 finely chopped
85g butter
85g plain flour
2 tsp English mustard powder
1l semi-skimmed milk
250g pack extra mature or mature cheddar, grated
50g parmesan (or vegetarian alternative), finely grated
450g macaroni

Steps:

  • Heat oven to 180C/160C fan/gas 4. Toss two-thirds of the butternut squash with the olive oil and seasoning, and roast for 20 mins until nearly tender (it will finish cooking later). Chop the remaining squash coarsely, put in a heatproof bowl with 100ml water and cover with cling film. Microwave on High for 8-10 mins until tender. Drain and mash.
  • Fry the onion in a knob of butter until softened but not browned, about 5 mins. Stir in the chopped sage and cook for 1 min more, then add the remaining butter to melt. Stir in the flour and mustard powder, and cook for 1 min until it forms a paste. Gradually whisk in splashes of milk (you can add in bigger additions as you go) until you have a smooth sauce. Bubble, stirring constantly, for 3-5 mins until thickened. Take off the heat and whisk in the mashed squash, 200g of the cheddar and half the Parmesan. Season to taste.
  • Cook the macaroni following pack instructions. Drain well, then stir into the sauce with the roasted squash. Tip into a baking dish and scatter with the remaining cheese and sage leaves. Can be made up to a day ahead at this point - cool and keep in the fridge. If freezing, don't add the whole sage leaves.
  • Heat oven to 180C/160C fan/gas 4 again. Splash the sage leaves with oil and bake for 40 mins until bubbling and golden on top.

Nutrition Facts : Calories 560 calories, Fat 27 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 13 grams sugar, Fiber 3 grams fiber, Protein 23 grams protein, Sodium 1.1 milligram of sodium

BUTTERNUT MACARONI AND CHEESE (WITH SQUASH)



Butternut Macaroni and Cheese (With Squash) image

I found a recipe for mac and cheese with butternut squash, then another and combined them and added a few twists of my own. This is a delicious fall meal!

Provided by newmama

Categories     Cheese

Time 2h

Yield 4-6 serving(s)

Number Of Ingredients 16

1 lb butternut squash, peeled and cubed
1 tablespoon olive oil
salt and pepper
3 tablespoons butter
1 onion, diced
3 garlic cloves, minced
1 teaspoon dried sage (you can use a bit more of fresh)
2 teaspoons flour
3 cups milk
nutmeg
cayenne pepper
1 cup cheese, shredded (sharp cheddar, fontina, mozzarella)
1/4 cup parmesan cheese, grated
1/2 cup ricotta cheese
1 lb pasta (rotini or elbows)
1/4 cup breadcrumbs

Steps:

  • preheat oven to 425.
  • combine squash, olive oil and salt and pepper.
  • roast squash for about 40 minutes until it's tender and getting lightly browned.
  • reduce oven temp to 350.
  • meanwhile, heat butter in a large skillet and saute onion, garlic and sage about 5 minutes.
  • stir in flour 2 minutes.
  • add milk and bring to a boil, whisking until thick.
  • stir in cheeses, cayenne, nutmeg, salt and pepper to taste.
  • add squash, smashing with a whisk until desired consistency.
  • cook pasta al dente, combine with sauce and pour into a greased casserole. Top with bread crumbs and bake 30-40 minutes.

Nutrition Facts : Calories 918.2, Fat 33.7, SaturatedFat 18.5, Cholesterol 87.8, Sodium 606.3, Carbohydrate 120, Fiber 6.8, Sugar 6.3, Protein 35

BUTTERNUT SQUASH MAC AND CHEESE



Butternut Squash Mac and Cheese image

I received this recipe from a dear friend. This is a quick, great way to incorporate a fall vegetable into a comfort-food favorite. Sweet, creamy, and delicious.

Provided by bwayfreak3

Categories     Main Dish Recipes     Pasta     Macaroni and Cheese Recipes     Baked Macaroni and Cheese Recipes

Time 1h20m

Yield 10

Number Of Ingredients 9

1 butternut squash, halved lengthwise and seeded
1 (16 ounce) package rotini pasta
2 tablespoons butter
2 tablespoons all-purpose flour
½ teaspoon dry mustard
2 cups milk
6 ounces shredded white Cheddar cheese
6 ounces shredded Cheddar cheese
¼ cup seasoned dry bread crumbs, or as needed

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Place butternut squash, cut-side down, on a baking sheet.
  • Roast squash in the preheated oven until soft, 40 to 50 minutes. Remove squash flesh from skin and set aside. Reduce oven temperature to 375 degrees F (190 degrees C).
  • Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain.
  • Melt butter in a large saucepan over medium heat. Whisk flour and mustard into melted butter until smooth, about 1 minute. Gradually whisk milk into flour mixture until the mixture has the texture of heavy cream, 5 to 7 minutes. Remove from heat.
  • Stir butternut squash, white Cheddar cheese, and Cheddar cheese into milk mixture until cheese is melted. Stir rotini into cheese mixture. Pour cheese mixture into a 9x13-inch baking dish. Top with bread crumbs.
  • Bake in the preheated oven until bread crumbs are golden, about 10 minutes.

Nutrition Facts : Calories 414.3 calories, Carbohydrate 51.9 g, Cholesterol 45.7 mg, Fat 15.6 g, Fiber 3.7 g, Protein 17.7 g, SaturatedFat 9.4 g, Sodium 307.2 mg, Sugar 6 g

BUTTERNUT SQUASH MAC AND CHEESE



Butternut Squash Mac and Cheese image

I know it sounds odd, but my girl LOVED butternut squash! This dog might even go for it before a steak, especially if there were also pasta and cheese involved in the deal!

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 20m

Yield 5 servings (Boo counted for 2)

Number Of Ingredients 14

1 pound macaroni with lines, such as tubatini or mini penne rigate
Salt
1 tablespoon extra-virgin olive oil, 1 turn of the pan
2 tablespoons butter
1/2 medium onion
2 tablespoons chopped fresh thyme leaves, plus a few sprigs for garnish
3 tablespoons all-purpose flour
2 cups chicken stock
1 (10 ounce) box frozen cooked butter nut squash, defrosted
1 cup cream or half-and-half
2 cups (8 ounces) sharp Cheddar, grated
1/2 cup grated Parmigiano-Reggiano, a couple of handfuls
1/4 teaspoon ground nutmeg, eyeball it
Black pepper

Steps:

  • Heat a pot of water to boil for the pasta. Salt the water then add the pasta and cook to al dente or, with a bite to it.
  • While pasta cooks, heat a medium heavy bottomed pot over medium heat. Add the extra-virgin olive oil and butter. When the butter melts into the oil, add the thyme and grate the onion directly into the pot with a hand held grater or Microplane. Cook the grated onion in butter and oil 1 to 2 minutes, then add flour and cook together 1 to 2 more minutes. Whisk in stock, then combine with butternut squash until warmed through and smooth. Stir in cream or half-and-half and bring sauce to a bubble. Stir in cheeses in a figure 8 motion and season the completed sauce with salt, nutmeg and pepper. Taste to adjust seasonings.
  • Drain cooked pasta well and combine with sauce. Serve alongside chicken sammies and top with thyme leaves picked from remaining sprigs (Boo would also have a little extra sprinkle of that cheese, please!)

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2017-09-22 Instructions. Preheat oven to 400ºF. Coat a 2 quart baking dish with cooking spray. Meanwhile, bring several inches of water to a boil in a large saucepan fitted with a steamer attachment. Add squash and steam, covered, until very tender 8 to 12 minutes. Mash about half of the squash …
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  • Meanwhile, bring several inches of water to a boil in a large saucepan fitted with a steamer attachment. Add squash and steam, covered, until very tender 8 to 12 minutes. Mash about half of the squash in a small bowl and set aside.
  • Bring a large pot of water to a boil and cook macaroni 2 minutes less than package instructions. Drain and set aside.
  • Heat 1 tablespoon oil in a large saucepan over medium-high heat. Add shallot, and cook, stirring often until softened and starting to brown, 1 to 3 minutes. Add 2 cups milk and bring to a simmer. Whisk the remaining 1 cup milk, flour, mustard, rosemary, salt and pepper in a small bowl until smooth. Whisk the flour mixture into the simmering milk, whisking constantly. Continue to cook just until the mixture bubbles and thickens. Remove from the heat.


BEST BUTTERNUT SQUASH MAC AND CHEESE RECIPE
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2020-06-24 Butternut Squash Mac and Cheese. A delicious fall-inspired comfort food. By Ree Drummond. Jun 23, 2020 Ryan Dausch . Bake this skillet mac and cheese just enough so that the breadcrumbs are golden and the edges are nice and crispy. Advertisement - Continue Reading Below. Yields: 6 - 8 servings Prep Time: 0 hours 30 mins Total Time: 1 hour 20 mins Ingredients. 1/2 medium butternut squash ...
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  • Preheat the oven to 400 ̊. Drizzle the squash with olive oil and place it cut-side up on a rimmed baking sheet.
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BUTTERNUT SQUASH MAC AND CHEESE RECIPE | KITCHEN …
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2015-10-09 Stir in the flour and cook for 3 minutes, then stir in the milk and cook until just starting to thicken (about 3 minutes). Take the sauce off the heat, then stir in the cheddar until fully incorporated. Add butternut squash…
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Estimated Reading Time 4 mins
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  • Cook pasta in a large pot of salted, boiling water, and drain 2 minutes shy of the package instructions. Transfer to a large bowl and set aside. Preheat an oven to 375°F and set an oven rack in the middle position.
  • Melt butter in a large skillet over medium heat, then add the onion, garlic, thyme leaves and a pinch of salt. Cook, stirring occasionally, until onions are soft (about 5 minutes). Stir in the flour and cook for 3 minutes, then stir in the milk and cook until just starting to thicken (about 3 minutes). Take the sauce off the heat, then stir in the cheddar until fully incorporated. Add butternut squash, mustard, nutmeg, cayenne and black pepper, stirring to combine. Season to taste with kosher salt.
  • Pour cheese sauce into the bowl with the cooked shells until the macaroni is sufficiently coated in sauce. You may not use all the sauce (I had a little leftover). Using a spatula, transfer shells and sauce into a 9" x 13" baking dish.
  • Combine breadcrumbs, sage, Parmesan cheese and melted butter in a medium bowl, tossing until crumbs are evenly coated in the butter. Season with a pinch of kosher salt and several turns of black pepper. Sprinkle breadcrumb topping evenly over the shells and cheese. Bake in the oven until the breadcrumbs are golden brown and sauce bubbles around the edges (25 - 30 minutes). Let cool for a few moments before serving.


MACARONI AND CHEESE WITH ROASTED BUTTERNUT SQUASH ...
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  • Place noodles in the Instant Pot, then cover with water/broth. Add in seasonings and butter, then butternut squash. Do not mix.


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  • Melt the butter in a pan set over a medium heat, add the chopped sage, diced butternut squash and stock, and leave to cook with a lid on until the butternut squash is tender.
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GOLDEN MACARONI AND CHEESE WITH BUTTERNUT SQUASH …
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  • Cut the butternut squash in half lengthwise, remove seeds and arrange the squash face down on a rimmed baking sheet. Pour about 1 cup of water into the baking sheet and bake until the squash is very tender when pierced with the tip of a knife, about 30 minutes. Remove from the oven and let cool (keep the oven on). When it is cool enough to handle, scoop out the squash into a bowl and mash it with a fork until smooth. Set aside.
  • Heat the 2 tablespoons of butter in a saucepan over moderate heat. Add the flour and cook, stirring until smooth, about 1 minute. Add the milk and cook over moderately low heat, stirring occasionally, until thickened, about 10 minutes. Whisk in the mashed butternut squash, then add the cheese and stir until completely smooth and melted. Season the sauce with salt and pepper, and keep it warm over very low heat.
  • Meanwhile, in a pot of boiling well-salted water, cook the pasta until al dente. Add the pasta to the cheese sauce and stir to coat completely. Pour it into the buttered gratin dish and top with the bread crumbs. Bake until bubbling and golden, about 30 minutes.


BUTTERNUT SQUASH MAC AND CHEESE RECIPE
2011-11-21 Roast for 20-30 minutes or until tender, turning once. 2. While the butternut squash is roasting, cook macaroni according to package directions, drain well. Set aside. 3. Add butternut squash …
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  • 1. Preheat oven to 400 degrees F. Place butternut squash chunks on a large baking sheet. Drizzle olive oil over the squash and toss. Sprinkle with kosher salt and pepper. Roast for 20-30 minutes or until tender, turning once.
  • 2. While the butternut squash is roasting, cook macaroni according to package directions, drain well. Set aside.
  • 3. Add butternut squash to food processor or blender and puree until smooth. Add in 1/2 cup of the milk and puree again. This will help thin out the butternut squash.
  • 4. In a large skillet over medium heat, add the butter. When the butter is melted whisk in the flour. Add the nutmeg. Cook for 2 - 3 minutes, whisking constantly, or until flour mixture smells nutty. Add the remaining 2 cups of milk and whisk until mixture is smooth. Turn heat to high and bring to a boil while continuing to whisk. After sauce has thickened, turn heat to low and whisk in butternut squash mixture. Stir in the fresh rosemary. Add the cooked macaroni to the pan and stir until the macaroni noodles are well coated. Season with salt and pepper, to taste.


BUTTERNUT MAC AND CHEESE - THE PIONEER WOMAN – …
2015-10-12 Cook the macaroni until al dente. Drain, rinse with cold water to stop the cooking process, and set aside. Preheat the oven to 400 degrees. Carefully cut a whole butternut squash in half lengthwise. Drizzle half the squash …
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  • Cook the macaroni until al dente. Drain, rinse with cold water to stop the cooking process, and set aside.Preheat the oven to 400 degrees.
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  • Preheat your oven to 400°F. Sprinkle squash with a teaspoon of salt and roast for 20 minutes, then flip squash over so the cut side is down. Roast for another 20-30 minutes, until the inside of squash is totally tender when you pierce it with a fork. Let it cool slightly, then scrape the flesh away from the skin and transfer to a food processor and process until totally smooth, thinning it out a little with a few splashes of milk if necessary. You can also move it to a tall, round container and use an immersion blender to blend the squash until smooth. Set pureed squash aside.
  • In a Dutch oven or large saucepan, melt the butter over medium heat. Once the butter is hot and bubbling, sprinkle in flour, and begin whisking. Whisk constantly over medium heat for about 1 to 2 minutes. At first it will look very dry, then it will relax into a liquid-y paste. Continue cooking that paste, whisking constantly, until it just begins to change color and it smells a little toasty.
  • Add black pepper, onion powder garlic powder, cayenne and sweet smoked paprika, and whisk together with roux, then add milk. Whisk until no more chunks of the roux are visible, then cook, stirring occasionally, until the sauce begins to thicken, about 5 minutes. Whisk in your prepared squash puree and remaining 3/4 teaspoon salt, then cook, stirring occasionally, until the sauce just begins to boil—it will have slow, gurgle-y bubbles.
  • Reduce heat to medium low. Working in 4 batches, whisk in the cheeses, making sure to let the sauce get hot in between, so the cheese completely melts before you add more. Once all cheese is completely melted, turn off heat and cover.


MACARONI AND CHEESE (WITH BUTTERNUT SQUASH OR …
Whisk in the milk and cook, stirring every now and then, until the mixture begins to thicken, 3 to 4 minutes. Add the vegetable puree, Cheddar, cream cheese, and salt, pepper, and paprika, and stir until the cheese is melted and the sauce is smooth. If the sauce is too thick, stir in more milk. Stir in the macaroni and serve hot.
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Servings 4
Total Time 25 mins


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2020-03-03 Macaroni and cheese is a fun, classic dish that’s popular with kids of all ages. But adults can enjoy mac-and-cheese too, which is why this grown-up macaroni and cheese with butternut squash recipe is a great one to try out in your home for all the hungry adults at dinnertime. This particular recipe makes six servings, and it’s the perfect dish to try out at home when everyone is …
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Estimated Reading Time 3 mins


BUTTERNUT SQUASH MAC AND CHEESE - AHEAD OF THYME
2021-09-30 Butternut squash mac and cheese is a flavorful and delicious fall twist on classic mac and cheese. Tender shell pasta is tossed in a rich and creamy sauce that is secretly loaded with veggies (hello butternut squash!). Butternut squash puree adds nuttiness and slight sweetness to this pasta, as well as making it healthier by loading it up with extra nutrients. The best part? You can make this ...
From aheadofthyme.com
Cuisine American
Total Time 15 mins
Category Pasta
Calories 547 per serving


VEGAN BUTTERNUT SQUASH MAC AND CHEESE - SPRINKLE OF …
2021-10-09 Sauté for 2-3 minutes. Add in the veggie broth, then cook on high pressure for 5 minutes. Once the butternut squash is cooked add it to a high speed blender along with the rest of the cheese sauce ingredients. Blend until everything is creamy and smooth. Pour the cheese sauce into a sauce pan, then add in the pasta.
From sprinkleofhealthy.com


SLOW COOKER BUTTERNUT SQUASH MAC AND CHEESE - IT'S A …
2021-10-07 How to Make Butternut Squash Mac and Cheese in the Slow Cooker. Chop the butternut squash into cubes. Place it in a slow cooker with a roughly chopped onion, smashed garlic cloves, vegetable broth, and dried thyme. Cook on low for 3.5 to 4 hours or high for 7 to 8 hours. When the squash is tender, puree the mixture using an immersion blender.
From itsavegworldafterall.com


VEGAN BUTTERNUT SQUASH MAC AND CHEESE RECIPE - …
Get the recipe here: https://www.healthdigest.com/612516/vegan-butternut-squash-mac-and-cheese-recipe/#macandcheese #cheese #veganfood
From youtube.com


BEST BUTTERNUT SQUASH MAC AND CHEESE RECIPE - HOW …
2 days ago Bring a large pot of salted water to boil over high heat. In a large skillet over medium-high, combine squash and ¼ cup water. Cover and cook (uncovering to stir occasionally), until tender, 5 to ...
From delish.com


BEST BUTTERNUT SQUASH MAC AND CHEESE RECIPE - S.W. …
2021-10-09 Erik Bernstein Butternut squash is covered up in this creamy, cheesy sauce. Soft, sweet and pleasantly orange, it adds body and fullness to a dish we thought we couldn’t love anymore: Mac & Cheese. A little thyme makes something heavy, makes the homely comfort classic a little fancy and brings some autumn aromas to the […]
From swfloridadailynews.com


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