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–+ servings

Butternut Squash Macaroni and Cheese

Teresa Ambra
This is one amazing pasta dish. Butternut squash subtly flavors a rich, creamy cheesy sauce filled with macaroni. Spectacular flavor and kid friendly.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Main Dish, Pasta, Pasta Main Dish
Cuisine American
Servings 8
Calories 415 kcal

Ingredients
  

  • 2 1/2 cups butternut squash roasted or boiled
  • 8 oz. pasta cooked al dente, and drained, (I used piccolini – miniature penne_
  • 3 tbsp. unsalted butter divided use
  • 2 tbsp. self-rising flour
  • 2 tbsp. diced green onions
  • 2 cups heavy whipping cream
  • 1/4 tsp. salt
  • 1/4 tsp. white or black pepper I used white pepper
  • pinch nutmeg
  • 1/4 cup kikkoman panko bread crumbs
  • 1/4 cup 6-cheese Italian cheese blend shredded, (Parmesan, Fontina, Asiago, Mozzarella, Provolone, Romano)
  • 1 cup monterey jack cheese shredded
  • fresh parsley for garnish if desired.

Instructions
 

  • Roast butternut squash.
  • Remove peel and seeds and cut down in small dice—about 1/3” cubes.
  • If boiling, peel butternut squash.
  • Cut in large 2-3” chunks and bring to a boil with water.
  • Boil until done—about 15-20 minutes.
  • Drain.
  • Dice in 1/3” cubes like above.
  • Meanwhile, bring water to a boil in large stock pot.
  • Add pasta and cook until al dente.
  • Drain and set aside.
  • In a saucepan on top of the stove over medium heat, melt 2 tbsp. of the butter.
  • Add onions and sauté a few minutes.
  • Whisk in flour and continue whisking and sautéing about 2 more minutes.
  • Add cream slowly—about 1/8 to ¼ cup at a time and continue whisking until all the cream is added and no lumps remain.
  • Reduce heat to low and add salt, pepper and nutmeg.
  • Allow mixture to thicken before removing from heat.
  • Add Monterey Jack cheese and stir to combine.
  • Add drained pasta and stir to combine.
  • Add cubed butternut squash and stir very gently to combine so butternut squash maintains its shape.
  • Spray an 8x12” glass baking dish with cooking spray.
  • Pour macaroni mixture into casserole dish.
  • Melt remaining 1 tbsp. butter.
  • Stir in panko bread crumbs.
  • Sprinkle bread crumbs over top of casserole.
  • Bake at 375° about 30 minutes or until heated through and lightly browned on top.

Notes

NOTE: Do not overcook or over-roast the butternut squash or it will be mushy and not hold it’s shape.
NOTE: Cooking time includes time to boil pasta, make sauce AND bake casserole dish.
NOTE: Preparation time does NOT include time required to roast or boil butternut squash.
Recipe adapted from Call Me PMc
© Can’t Stay Out of the Kitchen
[nutrition-label]

Nutrition

Calories: 415kcalCarbohydrates: 34gProtein: 9gFat: 28gSaturated Fat: 16gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 1gCholesterol: 86mgSodium: 209mgPotassium: 25mgFiber: 2gSugar: 5gVitamin A: 4600IUVitamin C: 14.9mgCalcium: 230mgIron: 0.5mg
Keyword butternut squash, casserole, cheese, macaroni and cheese, main dish, noodles, pasta
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