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 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 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.
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
BUTTERNUT SQUASH & SAGE MACARONI CHEESE
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
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
GOURMET BUTTERNUT SQUASH MACARONI & CHEESE
My sister clipped this from the Bucks County Courier Times because this foodie loves squash and mac n cheese, so the two of them together = heaven. I'm posting the recipe here for safekeeping although I'm probably going to tweak it according to size and budget (do you know what Locatelli cheese is...? I'll probably just use cheddar. And I'm too lazy to cut a piece of squash, I'm using that frozen pureed squash!) And I'll probably skip the panko topping or at least do it un-buttered to save on calories.
Provided by the80srule
Categories One Dish Meal
Time 1h
Yield 6 cups, 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Season the squash with salt and pepper as desired.
- Spread water and butter on a sheet pan. Place the squash, flesh side down, on the pan.
- Roast until the squash is tender (fork-able) them remove from oven and cool.
- I guess if you're using frozen squash, you can skip the next step.
- Scoop out the flesh and place in a food processor, pulse until the squash is pureed. Measure out 1/2 cup puree; save the remainder for soup or another use.
- Cook pasta al dente in salted water, and drain.
- For the sauce: Melt butter in a heavy-bottomed saucepan.
- Whisk in the flour and dry mustard.
- Add the milk slowly, whisking continuously until smooth.
- Add some nutmeg and cook on low heat until the sauce thickens and the flour taste dissipates.
- Whisk in the cheese, a little at a time, until all the cheese has been incorporated. Fold in the 1/2 cup squash puree. Season with salt and white pepper.
- Stir together the pasta and sauce in a large mixing bowl. Spread in a greased shallow baking dish.
- To make the topping, melt the butter in a pan then stir in the pank and mix until the crumbs are well coated with butter. Stir in the cheese.
- Sprinkle the topping evenly over the pasta.
- Bake at 350 until golden brown, probably 25-35 minutes.
Nutrition Facts : Calories 809.4, Fat 51.5, SaturatedFat 31.5, Cholesterol 141, Sodium 375.7, Carbohydrate 76.3, Fiber 7.5, Sugar 8.1, Protein 16.8
BUTTERNUT SQUASH MAC AND CHEESE
Provided by Cooking Channel
Categories main-dish
Time 1h30m
Yield 8 to 10 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F.
- Bring a large pot of water to a boil and cook the macaroni; drain well.
- Combine the squash, milk, broth and garlic in a medium saucepan and bring to a boil over medium-high heat. Reduce the heat to medium and simmer until the squash is tender when pierced with a fork, about 25 minutes.
- Put the hot squash mixture in a blender and add the Greek yogurt, salt and pepper. Replace the blender lid with a clean towel (to let steam escape without the mess) and blend until smooth.
- Put the squash mixture in a bowl and stir in the Gruyere, Romano, 1/2 cup of the Cheddar and 1/2 cup of the mozzarella until combined. Add the macaroni to the squash mixture, and stir until combined. Spread the mixture evenly in a 13-by-9-inch glass or ceramic baking dish and sprinkle the top with the remaining 1/2 cup Cheddar and 1/2 cup mozzarella.
- Bake until bubbly, about 20 minutes.
MACARONI AND CHEESE (WITH BUTTERNUT SQUASH OR CAULIFLOWER)
Created by Jessica Seinfeld From the book Deceptively Delicious Jessica says, " I leave a box of store-bought macaroni and cheese out on the counter and the kids naturally assume ..."
Provided by Karen in MA
Categories Cheese
Time 10m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil, add the macaroni and cook according to package directions until al dente. Drain in a colander.
- While the macaroni is cooking, coat a large saucepan with cooking spray and heat over medium heat.
- Add the oil, then the flour, and cook, stirring constantly, until the mixture resembles a thick paste but has not browned (1-2 minutes).
- Add 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 seasonings and stir until the cheese is melted and the sauce is smooth. Stir in the macaroni and serve warm.
Nutrition Facts : Calories 529.1, Fat 32.8, SaturatedFat 18.8, Cholesterol 91.3, Sodium 745.5, Carbohydrate 35.9, Fiber 1.7, Sugar 3, Protein 22.8
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 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
BUTTERNUT SQUASH MACARONI AND CHEESE
This recipe is from Rachael Ray's 365 No Repeats cookbook. I adapted it a teeny-tiny bit. I also like to cook up a hot dog, cut it up and put it in my bowl of mac and cheese!
Provided by Queen of Harts
Categories Cheese
Time 30m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Heat a pot of water to boil for the pasta. Salt the water,then add the pasta and cook al dente, about 8 minutes.
- While the pasta cooks, heat a medium heavy-bottomed pot over medium heat. Add the olive oil and butter. When the butter melts into the oil, add the thyme and grate the onion directly into the pot with a Microplane or grater. Cook the onions for a minute or two.
- Add the flour and cook with the onions a minute or two more.
- Whisk in the stock, then add the squash and cook until warmed through and smooth.
- Stir in the cream and bring to a bubble.
- Stir in the cheeses in a figure eight motion and season with salt, pepper and nutmeg. Taste to adjust seasonings.
- Drain the cooked pasta well and combine with the sauce. Serve.
BUTTERNUT SQUASH MACARONI AND CHEESE
from "the perfect pantry" - http://www.theperfectpantry.com/2010/11/cayenne-pepper-recipe-butternut-squash-mac-and-cheese.html
Provided by ellie3763
Categories Macaroni And Cheese
Time 1h30m
Yield 1 9x9 pan, 6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 375°F.
- Combine squash, water (or 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, approximately 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 of the Parmigiano-Reggiano.
- Lightly coat a 9-inch square baking dish (4 inches deep) with cooking spray. Transfer noodle mixture to dish. In a small bowl, combine panko crumbs, remaining 2 tablespoons parmesan cheese, 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, 30-40 minutes more.
Nutrition Facts : Calories 475.3, Fat 11.1, SaturatedFat 6, Cholesterol 29.8, Sodium 477.2, Carbohydrate 72.1, Fiber 4.1, Sugar 3.3, Protein 21.7
BUTTERNUT SQUASH MAC N CHEESE
Not only is butternut squash great for babies first puree, it makes a crave-worthy dinner for the entire family! You'll love this Vegan + Dairy Free Butternut Squash Mac and Cheese for toddlers and kids!
Provided by Michele Olivier
Number Of Ingredients 10
Steps:
- Pre-heat oven to 400 degrees F. Line baking sheet with parchment paper or silicone mat.
- Cut butternut squash in half, deseed and place on a baking sheet, skin side down. Bake for 40 minutes or until a fork can prick the skin easily.
- Meanwhile, bring a large pot of water to a boil. Add pasta and cook according to the package directions.
- In large skillet, heat oil over medium heat. Add onion and cook for 3-5 minutes. Add garlic and cook for an additional 2 minutes.
- Scrape butternut squash from skin and place in blender or food processor. Add onion, garlic, thyme, curry and vegetable broth and puree until smooth.
- Return pureed butternut squash to a skillet over medium heat. Add pasta, salt and pepper and stir until well combined.
- Sprinkle with parmesan cheese, if desired, and serve immediately.
ROASTED SQUASH SHELLS AND CHEESE
Steps:
- Set an oven rack in the middle position. Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper.
- Spread the squash and onion on the sheet pan and drizzle with the olive oil. Season with 1 1/4 teaspoons of salt, a couple turns of black pepper, paprika, dried mustard and nutmeg and toss to coat. Roast until the squash is tender and the edges are starting to brown, begin checking at 20 minutes.
- Bring a large pot of salted water to a boil and cook the pasta until tender but slightly toothsome, 6 to 7 minutes. Reserve 1 1/2 cups of pasta water and set aside. Drain pasta and return the pot to the stove.
- Combine the squash, vegetable broth, and half of the pasta water in a high powered blender until super smooth. Transfer to the pot and slowly bring up to a simmer. Add the cheese, whisking over low to medium heat until completely melted, 1 to 2 minutes. Thin out with additional pasta water if it is too thick. Add the pasta and toss to coat. Season to taste with salt and pepper. Serve with lots of Sriracha on top.
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!)
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- 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.
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- 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.
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- 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).
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- 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.
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- 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.
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