BUTTERNUT MACARONI CHEESE
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
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
MACARONI AND CHEESE WITH BUTTERNUT SQUASH
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
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 SQUASH MAC AND CHEESE
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
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 MAC-N-CHEESE
When Kim Quay needed a name for her catering and prepared food business, in Morrisville, Pa., her mother suggested Comfort Food. Ms. Quay, whose menu is based on whatever foods the local farmers happen to be providing, thought the name was apt. She likes to take traditional foods and recreate them based on the season and the produce that is available. Adding pureed butternut squash to this dish cuts the cheese in half but adds more flavor. Ms. Quay said it's one of her most popular fall dishes. "We sell so much of that, and you don't have to feel as bad eating it,'' she said. "You might not want to eat it every single day, but you're still lowering the guilt factor.''
Provided by Tara Parker-Pope
Categories sauces and gravies, side dish
Time 2h
Yield 8 to 10 servings
Number Of Ingredients 9
Steps:
- Roast the butternut squash. Preheat oven to 375 degrees. Cut squash in half lengthwise; remove seeds. Place in roasting pan and drizzle with olive oil. Place in oven and cook until soft all the way through, about 1 hour. Set aside until cool. When cooled, remove skin and place in food processor. Purée until smooth.
- Make cheese sauce. Melt butter in saucepan. Add flour. Stir to make a roux and cook 3 minutes, stirring the entire time. Add 3 cups milk and stir until thickened. Add the rest of the milk and bring to a boil, stirring occasionally. Add shredded cheese and stir until melted. Season with salt and pepper.
- To assemble the dish: Place cooked elbow macaroni in bowl. Pour half of the cheese sauce over and add puréed, roasted butternut squash. Fold together. If it seems too dry, add the rest of the cheese sauce. Place in an ovenproof dish and heat for 15 minutes at 325 degrees.
Nutrition Facts : @context http, Calories 517, UnsaturatedFat 9 grams, Carbohydrate 58 grams, Fat 24 grams, Fiber 3 grams, Protein 19 grams, SaturatedFat 12 grams, Sodium 768 milligrams, Sugar 11 grams, TransFat 1 gram
BUTTERNUT SQUASH MAC AND CHEESE
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
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!)
BUTTERNUT SQUASH MAC & CHEESE
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 MACARONI AND CHEESE (WITH SQUASH)
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
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 MACARONI AND CHEESE
Butternut Squash Macaroni and Cheese is the perfect healthier comfort food. Adding in squash to the cheddar sauce is a great way to sneak in some more veggies to your dinner!
Provided by Kelly @ trial and eater
Categories Main Course
Time 20m
Number Of Ingredients 9
Steps:
- In a large pot, cook macaroni according to package instructions and drain. Set aside.
- Meanwhile, in a medium pot melt butter over medium heat. Whisk in flour and cook for a couple minutes until thickened. Add milk and stir in for a couple more minutes.
- Add cheddar cheese, butternut squash puree and maple syrup to milk mixture, and whisk until melted.
- Pour cheese mixture over the drained pasta and mix until evenly coated. Top with salt and pepper, and fresh nutmeg.
Nutrition Facts : Calories 440 calories, Carbohydrate 30 grams carbohydrates, Cholesterol 76 milligrams cholesterol, Fat 27 grams fat, Fiber 2 grams fiber, Protein 20 grams protein, SaturatedFat 15 grams saturated fat, Sodium 437 grams sodium, Sugar 4 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 8 grams unsaturated fat
MACARONI & CHEESE WITH BUTTERNUT SQUASH & BACON
You know they're gonna like it just from the name: mac and cheese, butternut squash...bacon?! We even tossed some fresh sage in there for extra awesomeness.
Provided by My Food and Family
Categories Home
Time 1h5m
Yield 6 servings, about 1 cup each
Number Of Ingredients 10
Steps:
- Heat oven to 425ºF.
- Spread squash onto one side of parchment-covered rimmed baking sheet. Bake 25 to 30 min. or until tender, spreading bacon onto other side of baking sheet after 10 min.
- Meanwhile, cook pasta as directed on package, omitting salt. While pasta is cooking, heat oil in large skillet on medium heat. Add garlic; cook and stir 1 min. Whisk in flour; cook and stir 1 min. Gradually whisk in milk; cook and stir 3 to 5 min. or until thickened. Add 1-1/4 cups shredded cheese and 3 Tbsp. Parmesan; cook and stir 1 to 2 min. or until shredded cheese is melted. Remove from heat.
- Drain bacon on paper towels; drain pasta in colander. Add both to cheese sauce along with the squash and sage; mix well. Spoon into 2 qt. casserole dish sprayed with cooking spray; top with remaining cheeses.
- Bake 20 min. or until heated through.
Nutrition Facts : Calories 500, Fat 22 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 45 mg, Sodium 410 mg, Carbohydrate 57 g, Fiber 4 g, Sugar 9 g, Protein 20 g
BUTTERNUT SQUASH MACARONI AND CHEESE
Butternut squash macaroni and cheese, a classic comfort food with a healthy twist! Whole grain noodles combined with creamy cheese sauce and crunchy panko.
Provided by Jessica Gavin
Categories Entree
Time 45m
Number Of Ingredients 11
Steps:
- Heat butter in a large skillet over medium heat. Add the onions in one layer in the pan. Reduce heat to medium-low and cook until tender and lightly golden, about 25 to 30 minutes, occasionally stirring, keeping the onions in one layer. You want the onions caramelized not crisp and brown. Reduce heat if the onions brown too quickly or start to burn.
- While the onions cook, bring the broth to a boil in a large pot. Add the butternut squash and cook for 7 minutes, or until tender. Drain the squash, reserving the broth, transfer squash to the blender.
- Add cooked onions, milk, 1 teaspoon salt, and ¼ cup reserved broth. Add up to ¼ cup more broth if desired to thin the sauce. Puree until very smooth and creamy.
- In a medium-sized pot, cook macaroni in salted boiling water according to the manufacturer's instructions. Drain and set aside.
- Pour the sauce over the cooked noodles and add the shredded cheese. Stir to melt the cheese, add more milk if needed to adjust the consistency. Season with salt and pepper to taste.
- In a small nonstick pan, toast panko breadcrumbs over medium heat until all sides are toasted, keeping them moving in the pan, about 3 minutes.
- Added toasted breadcrumbs and parsley to garnish the macaroni and cheese.
Nutrition Facts : Calories 432 kcal, Carbohydrate 55 g, Protein 19 g, Fat 15 g, SaturatedFat 9 g, Cholesterol 43 mg, Sodium 827 mg, Fiber 3 g, Sugar 7 g, UnsaturatedFat 4 g, ServingSize 1 serving
BUTTERNUT MAC 'N' CHEESE
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h
Yield 12 servings
Number Of Ingredients 10
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.
More about "butternut macaroni cheese food"
BUTTERNUT SQUASH MACARONI AND CHEESE WITH CRISPY SAGE ...
From cravingcalifornia.com
4.3/5 (3)Category DinnerCuisine AmericanCalories 799 per serving
- Preheat the oven to 350 degrees. Cut the squash in half lengthwise and remove the seeds and strings. Drizzle the inside with olive oil; season with salt and pepper. Place on a sheet tray, cut side down. Bake for 30 to 45 minutes or until fork-tender. Let cool then scoop out the flesh, and place, in a food processor. Puree until smooth and creamy.
- Heat a large pot over medium, low heat. Melt the butter in the pan then add in the grated garlic, nutmeg, and paprika. Next, add the squash puree, cream, cheeses, a good pinch of salt. Warm on low heat, stirring continuously until melted.
- Meanwhile, bring a large pot of salted water to a boil and cook the pasta according to the directions on the package. Drain then add it to the butternut squash cheese sauce. Stir until the pasta is evenly combined and the cheeses are melted. Divide between bowls and top with sage breadcrumbs!
- Preheat the oven to 350. On a baking tray toss the torn bread with the olive oil, sage, garlic cloves, salt, and pepper. Bake for 20-30 minutes until deeply golden brown. Once the mixture is cool pulse everything together (garlic, sage, and bread) in a food processor until it becomes coarse crumbs.
BUTTERNUT SQUASH MAC AND CHEESE - GIRL WITH THE IRON CAST
From girlwiththeironcast.com
4/5 (6)Total Time 50 minsCategory Pasta/NoodlesCalories 402 per serving
- Toss cubed squash in 1 tbsp olive oil, a pinch of kosher salt and ground black pepper. Arrange on a greased baking sheet and place in the oven. Roast for 25 minutes, flipping halfway through.
- Prepare 12oz macaroni according to package al dente instructions. *Reserve 1 cup of pasta water before draining.*
5-INGREDIENT BUTTERNUT SQUASH MAC AND CHEESE (20-MINUTES ...
From yummytoddlerfood.com
5/5 (17)Calories 152 per servingCategory Dinner
- Add the squash and cook for about 10 minutes or until soft when poked with a fork. Use a large slotted spoon to transfer the squash to a blender, draining off all of the liquid.
- Add the milk, cheese, and butter to the blender with the squash and puree until completely smooth.
- Meanwhile, bring the water back to a boil and cook the pasta according to package directions. Drain and return to the pot.
BUTTERNUT SQUASH MACARONI AND CHEESE - MY GORGEOUS RECIPES
From mygorgeousrecipes.com
5/5 (1)Total Time 25 minsCategory Main CourseCalories 463 per serving
- 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.
- When the squash is tender, add the cream, then blend everything to a smooth consistency - either by using a hand blender or a food processor (if you like a thicker sauce you can drain some of the liquid left in the pan before adding the cream).
- Return the sauce to the heat, add the cheeses and sir for 20-30 seconds to get a smooth sauce.
BUTTERNUT SQUASH MAC AND CHEESE - TWO CUPS FLOUR
From twocupsflour.com
Cuisine AmericanCategory Side DishServings 10Total Time 1 hr
- Preheat the oven to 400F (200 C) and line a small baking sheet with parchment paper. Carefully cut a whole butternut squash in half lengthwise, scrape out the seeds. Place one half sliced size up on baking sheet and drizzle with olive oil and sprinkle with salt. (save the other half for another recipe) Roast it in the oven for 20 to 25 minutes until fork tender. Remove from the oven, let cool for 10 minutes and scrape the flesh from the skin. Place flesh in a food processor or blender and pulse into a puree. Set aside.
- Lower oven to 375 F (190 C) then prepare pasta, onions and mushrooms. Cook pasta accordingly to package direction and drain. Transfer pasta to a large mixing bowl.
BUTTERNUT MAC AND CHEESE (VEGAN, OIL-FREE) - ALTERNATIVE DISH
From alternativedish.com
5/5 (1)Total Time 35 minsCategory Main CourseCalories 408 per serving
- Preheat the oven to 425F (220C) and line a sheet pan with parchment paper. Toss the squash, onion and garlic with aquafaba or water and a pinch of salt if desired. Spread in a single layer onto the sheet pan and roast for 25-30 minutes, flipping once halfway through, until easily pierced with a fork.
- While the squash is roasting, cook the macaroni noodles until al dente. Drain, rinse and add back to the cooking pot.
- When the squash has finished roasting add the entire pan to a blender along with the cashews, water and salt to taste. Blend until smooth and creamy, adding a little more water, a tablespoon at a time, to create a smooth pourable sauce.
- Pour half of the sauce over the cooked noodles and stir to combine. Turn the heat on to medium and add more sauce to the noodles to reach desired consistency, gently stirring to coat the noodles and warm through. Enjoy immediately.
BUTTERNUT SQUASH MAC AND CHEESE - VEGGIE INSPIRED
From veggieinspired.com
4.6/5 (512)Total Time 50 minsCategory EntréesCalories 383 per serving
- Add butternut squash, onions and cashews to a pot and cover with water by at least an inch or two. Bring to a boil, turn down heat to medium and simmer until vegetables are tender (about 15 minutes or so).
- Meanwhile, cook macaroni noodles according to package directions. Reserve 1/2 cup cooking liquid once noodles are done cooking and before draining. Place noodles back in pot and set aside.
- When squash and onions are tender, drain and add them to a high speed blender with the cashews, lemon juice, salt, dijon, garlic powder, black pepper, smoked paprika, turmeric, nutmeg and reserved cooking liquid from the noodles. Blend until completely smooth. Use a tamper if necessary to push ingredients to the bottom of the blender.
- Add butternut squash sauce to the macaroni noodles and stir, making sure every noodle is covered in sauce. Warm through if needed.
VEGAN BUTTERNUT SQUASH MAC AND CHEESE - JO'S KITCHEN LARDER
From joskitchenlarder.com
5/5 (3)Total Time 45 minsCategory Dinner, PastaCalories 464 per serving
- When squash is roasting put raw cashews into a bowl and pour over some freshly boiled (not boiling) water and let them soak as you prepare all your other ingredients.
- Once butternut squash is ready, put it into high-speed blender or food processor together with drained cashews and all other sauce ingredients.
BUTTERNUT SQUASH MAC AND CHEESE – NUTRITION AND FOOD SAFETY
From uwyoextension.org
Servings 8Total Time 45 minsCategory Main Course, Side Dish
- Heat oil in a separate sauté pan, add the sage leaves (if using) and sauté for 1-2 minutes until crispy. Transfer the sage leaves to a separate plate and set aside.
- Add garlic and sauté for 1 minute, stirring occasionally. Then add in butternut squash and stock and stir to combine. Continue cooking until stock reaches a simmer. Reduce heat to medium-low, cover and cook for 10 minutes, stirring occasionally, until squash is tender and mashes easily with a fork.
- Transfer squash mixture to a blender. Add in milk and give mixture a quick stir. Then very carefully pulse mixture until smooth, releasing air pressure as needed.
BUTTERNUT MAC AND CHEESE - THE PIONEER WOMAN
From thepioneerwoman.com
4/5 (1)Category Comfort Food, Dinner, Main Dish, Side DishCuisine American, Comfort FoodTotal Time 50 mins
- 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.
- Roast it in the oven for 20 to 25 minutes until fork tender, watching it to make sure the surface doesn't get burned (it should have some brown areas.) Store the other half of the squash in the fridge for another use.
BUTTERNUT SQUASH MAC & "CHEESE" {VEGAN} - SHE LIKES FOOD
From shelikesfood.com
5/5 (4)Estimated Reading Time 4 minsCategory EntreeTotal Time 1 hr
- Pre-heat the oven to 400 degrees F. On a large sheetpan, add the cubed butternut squash and garlic cloves. Drizzle with olive oil and season with salt and pepper. Roast butternut squash for 30-40 minutes, until tender and browned, flipping occasionally. Let cool.
- Add roasted butternut squash, vegetable broth, onion powder, nutmeg, yeast, thyme, salt, pepper, and smoked paprika to a blender and blend until a smooth sauce forms.
- Heat a large pan over medium heat and coat the bottom with olive oil. Throw in red onion slices, season with salt and pepper and cook for about ten minutes, until onions are softened and beginning to brown.
- Bring a large pot of water to a boil and add pasta. Cook pasta according to package directions. When pasta is 2 minutes from being finished throw in the broccoli florets. Drain pasta and broccoli and add to a large bowl. Add the onions, the butternut squash sauce and chopped sage and mix until combined. Warm the mac n cheese on low heat, if needed. Season with salt.
HEALTHIER BUTTERNUT MAC AND CHEESE - VEGGIES BY CANDLELIGHT
From veggiesbycandlelight.com
4.6/5 (26)Estimated Reading Time 4 minsServings 6Calories 405 per serving
- Coat the squash with 1 Tbsp of the olive oil, then spread it evenly on a rimmed baking sheet. Sprinkle with salt and pepper.
- Bake for 30 to 35 minutes, until very tender and just starting to brown. Remove from the oven. Decrease the oven's temp to 350°F.
- Meanwhile, heat the remaining tablespoon of olive oil in a small saucepan over medium-low heat. Add the garlic and sauté for 2 to 3 minutes, until just starting to brown.
INSTANT POT BUTTERNUT SQUASH MAC AND CHEESE - 31 DAILY
From 31daily.com
5/5 (1)Total Time 13 minsCategory Instant PotCalories 313 per serving
- Turn on the saute function and heat olive oil in the Instant Pot base. Add the onion and cook until softened. Then add garlic, thyme, paprika, and red pepper flakes; cook until fragrant, about 30 seconds to 1 minute. Cancel the saute function.
- Add dry macaroni, cubed butternut squash, and broth. Stir to submerge the pasta in the liquid. Attach the lid and set the valve to sealing.
- Cook on high pressure for 3 minutes. Once cooking has completed, quickly release the pressure.
- Switch to the saute function, and stir in butter, milk, and shredded cheese. Continue to stir until the cheese is melted and smooth. Stirring will also help break up any remaining cubes of butternut squash.
VEGAN BUTTERNUT SQUASH MAC AND CHEESE - FOOD HEAVEN MADE EASY
From foodheavenmadeeasy.com
Estimated Reading Time 5 mins
- Add the veggies to a bowl and cover with 1/4 cup of water. Cook in the microwave for 15-20 minutes or until you can puncture the sweet potato and butternut squash with a fork. If you don’t have a microwave, you can steam the vegetables or toss them with one tablespoon of olive oil and roast at 400 degrees for about 30 minutes or until tender.
- Meanwhile, the cook entire box of pasta according to package directions (boil 4-6 quarts of salted water. Add pasta and boil for 7-9 minutes. Drain.)
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