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 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
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
SQUASH BAKED MACARONI
This recipe for squash baked macaroni from chef Todd English is a perfect choice for Sunday dinner.
Provided by Martha Stewart
Categories Food & Cooking Seasonal Recipes Fall Recipes Butternut Squash Recipes
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees with oven racks placed in the upper and lower third of the oven. Butter a 14-by-10-by-3-inch baking dish with 1 tablespoon room-temperature butter; set aside. Divide squashes between two rimmed baking sheets; drizzle with oil. Toss squashes until evenly coated. Rub the cut sides and the cavities of the squashes with the remaining tablespoon room-temperature butter, and season with salt and pepper. Place cut sides down, and bake until squashes are very soft, about 45 minutes. Remove from oven and set aside to cool. Do not turn off oven.
- When the squashes are cool enough to handle, use a large spoon to scoop flesh into the bowl of a food processor; discard skins. Add cream and milk; puree until smooth. Add nutmeg, and season with salt and pepper. Process until well combined. Transfer mixture to a large bowl; set aside.
- Bring a large covered pot of water to a boil; add salt. Add pasta, cover, and return to a boil. Uncover, and cook according to package instructions until al dente. Drain and add to bowl with squash mixture along with parmesan cheese and the mascarpone cheese. Stir until well combined. Transfer mixture to prepared baking dish. Using a tablespoon, dollop ricotta cheese on top of the pasta mixture. Place the breadcrumbs, amaretto crumbs, and browned butter into a small bowl; stir to combine. Sprinkle mixture evenly over the surface of the pasta mixture. Bake until golden brown and heated through, about 30 minutes.
BUTTERNUT SQUASH MAC AND CHEESE
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
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 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 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
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
BAKED SPAGHETTI SQUASH AND CHEESE
Steps:
- Preheat the oven to 375ºF.
- Cut the squash in half lengthwise; remove and discard seeds. Place squash on a baking sheet cut side down. Bake until tender, about 1 hour.
- Separate the strands of squash with a fork and place in a medium bowl; discard shells. Squeeze out any excess liquid from the squash if watery.
- Maintain the oven temperature.
- Heat butter and oil in a large saucepan over medium heat. Add onions and cook about 2 minutes.
- Stir in flour. Reduce heat to low and cook, stirring continually 3 - 4 minutes.
- Add milk and chicken broth and continue whisking, raising heat to medium-high until it comes to a boil and becomes smooth and thick, about 2 minutes stirring; season with salt and pepper.
- Once it becomes thick, remove from heat, add cheddar cheese and mix well until cheese is melted.
- Adjust salt and pepper to taste, add cooked spaghetti squash and baby spinach, pour into a baking dish and sprinkle parmesan cheese on top.
- Bake until bubbly and golden 25 to 30 minutes.
Nutrition Facts : ServingSize 1 cup, Calories 165 kcal, Carbohydrate 16 g, Protein 10 g, Fat 8 g, SaturatedFat 2 g, Cholesterol 7.5 mg, Sodium 278.5 mg, Fiber 2 g, Sugar 6.5 g
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
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 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 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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HEALTHY BUTTERNUT SQUASH MAC AND CHEESE - RECIPES & ME
From recipesandme.com
Servings 12Total Time 30 minsCategory CasseroleCalories 354 per serving
- To make the sauce, melt the butter in a large saucepan over medium-low heat. Sprinkle in the flour and whisk constantly until smooth and melty, about 5 minutes. In a slow, steady stream, pour in the milk, then the broth, whisking constantly. Add the dry mustard, paprika, garlic powder, and hot sauce. Cook, whisking constantly, until thickened, about 5 minutes.
- Temper the egg by slowly whisking in ¼ cup of the warm sauce. Add the egg mixture to the sauce and whisk. Add the remaining 2 cups cheddar and the Gruyère and whisk to melt and form a thick cheese sauce. Remove from the heat. Stir in the squash until smooth and season to taste with salt and pepper. Add the pasta and toss to coat well.
MACARONI AND CHEESE WITH ROASTED BUTTERNUT SQUASH ...
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- Wash squash, cut in half lengthwise and remove seeds with a spoon. Punch randomly with a fork, place cut side down on previously prepared baking sheet and bake for 40-50 minutes.
- Remove squash from the oven, let cool until it's safe to the touch and separate into strands with a fork. Cut into 2” strands using kitchen scissors. Set aside.
- In the meanwhile, preheat medium pot or dutch oven on low-medium heat and melt butter or oil. Whisk in flour until small lumps form.
EASY BUTTERNUT SQUASH MACARONI CHEESE - EASY PEASY FOODIE
From easypeasyfoodie.com
5/5 (3)Total Time 20 minsCategory Main CourseCalories 481 per serving
- Place the cubed butternut squash and milk, plus some salt and pepper in a large deep saucepan (it needs to be big enough to fit all the cooked pasta later).
- Bring to the boil, then cover with a lid and simmer for 8 minutes until the butternut squash is tender.
- Meanwhile cook the pasta for about 8 minutes until it is nearly, but not quite, done to your liking, then drain.
- When the sauce is ready, use a hand blender to blitz to a smooth consistency (or a potato masher if you would prefer a slightly rougher consistency).
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BUTTERNUT SQUASH MAC AND CHEESE RECIPE - TWO PEAS & THEIR POD
From twopeasandtheirpod.com
5/5 (18)Category Main CourseCuisine AmericanTotal Time 1 hr
- 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.
GOLDEN MACARONI AND CHEESE WITH BUTTERNUT SQUASH PUREE ...
From foodandwine.com
4/5 (1)Category Mac And CheeseServings 6Total Time 1 hr 15 mins
- 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.
CREAMY BUTTERNUT SQUASH BAKED MAC AND CHEESE {GLUTEN FREE ...
From fixedonfresh.com
4/5 (2)Total Time 35 minsCategory Side DishCalories 440 per serving
- While the water comes to a boil, heat oil in a medium lidded pot over medium heat. Add the onion and sauté over medium heat until tender with golden edges, about 5-7 minutes.
- Add the garlic and thyme to the onions and stir continuously until fragrant, about 60 seconds. Pour the stock and butternut squash into the pot with the onions; Cover and reduce the heat to a simmer.
- Pour the pasta into the boiling water with a generous sprinkling of salt and cook both the pasta and squash around 8-11 minutes or until the pasta is al dente or a little over. Drain the pasta, rinse with cold water and return to stock pot off any heat. Carefully, pour the squash and broth mixture into a blender and puree for 40-60 seconds or until completely smooth.
BAKED BUTTERNUT SQUASH MAC 'N' CHEESE - COOKSTR.COM
From cookstr.com
Category PastaEstimated Reading Time 2 mins
- Spread the cubed squash onto the baking sheet. Drizzle with the olive oil, sprinkle with salt and pepper and bake for about 30 minutes, flipping halfway through, until fork-tender. Keep the oven on.
- While the squash roasts, bring a medium pot of water to a boil. Pour in the elbow noodles and a pinch of salt and bring back to a boil. Cook for 6 to 10 minutes, until al dente. Strain and set aside.
- When the squash is ready, pour it into a high-speed blender or food processor along with the almond milk, nutritional yeast, lemon juice, Dijon mustard, garlic, turmeric and 1 teaspoon each salt and pepper. Blend until smooth, then pour the mixture over the cooked noodles and stir to combine.
BEST BUTTERNUT SQUASH MAC AND CHEESE RECIPE
From thepioneerwoman.com
Servings 6-8Estimated Reading Time 2 minsCategory Weeknight Meals, Comfort Food, Side DishTotal Time 1 hr 20 mins
- Preheat the oven to 400 ̊. Drizzle the squash with olive oil and place it cut-side up on a rimmed baking sheet.
- Roast until tender and browned in spots, 50 to 70 minutes, watching it to make sure the surface doesn’t get burned.
BUTTERNUT SQUASH MACARONI AND CHEESE - MY GORGEOUS …
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 MACARONI AND CHEESE RECIPE | MYRECIPES
From myrecipes.com
4/5
- 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.
VEGAN BUTTERNUT SQUASH MAC & CHEESE - THE SIMPLE VEGANISTA
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5/5 (10)Total Time 30 minsCategory EntreeCalories 466 per serving
- Preheat oven to 400, spread on baking sheet lined with parchment paper, add butternut squash, drizzle with a tiny bit of oil, toss well to coat, and cook in the oven for 30 minutes, or until fork tender.
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