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Butternut Squash Macaroni and Cheese | Can't Stay Out of the Kitchen

Butternut Squash Macaroni and Cheese

Teresa Ambra
Butternut Squash Macaroni and Cheese is one of the best Mac and Cheese dishes we've ever eaten! Butternut squash subtly flavors a rich, creamy cheesy sauce filled with macaroni. Spectacular flavor and kid friendly. This is one amazing pasta dish, everyone will love it.
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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 453 kcal

Equipment

  • 1 roasting pan to roast the butternut squash
  • measuring cups
  • measuring spoons
  • 1 sharp knife to cut vegetables
  • 1 large stock pot with lid
  • 1 colander
  • 1 medium sauce pan
  • 1 wooden spoon
  • 1 whisk
  • 1 8x12" glass baking dish

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. green onions diced
  • 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
  • 1 tsp. 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 instead of roasting: 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: 453kcalCarbohydrates: 33gProtein: 11gFat: 32gSaturated Fat: 19gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 0.2gCholesterol: 92mgSodium: 186mgPotassium: 308mgFiber: 2gSugar: 4gVitamin A: 5861IUVitamin C: 11mgCalcium: 188mgIron: 1mg
Keyword butternut squash, casserole, cheese, macaroni and cheese, main dish, noodles, pasta
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