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Featured Recipe: Butternut Squash Mac & Cheese

November 14, 2012 by betsy

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Not only is this dish good, but it’s also healthy!  It’s also a great way to sneak in a serving of vegetables to your husband or children (or Betsy).  I’ve made this dish a couple of times now, and used slightly different cheeses the second time.  Still turned out delish!  I think if you use a variety of cheeses that are suitable for melting, this will turn out great.  So get creative!

The squash adds a creaminess to the dish without being too heavy like a traditional mac & cheese.  You could also play around with this recipe by adding some grilled chicken or turkey sausage, crumbled bacon, or a variety of fresh herbs.

I hope you’ll try out this recipe this month, and add some of your own to our November link page.  Don’t forget we have lots of great sweet potato recipes there too!

Butternut Squash Mac & Cheese, adapted from Cooking Light

  • 3 cups cubed peeled butternut squash (about 1-pound squash)
  • 1 1/4 cups fat-free, lower-sodium vegetable or chicken broth
  • 1 1/2 cups fat-free milk
  • 2 garlic cloves, peeled
  • 2 tablespoons plain fat-free Greek yogurt
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 1/4 cups (5 ounces) shredded Gruyère cheese
  • 1 cup (4 ounces) grated pecorino Romano cheese
  • 1/4 cup (1 ounce) finely grated fresh Parmigiano-Reggiano cheese, divided
  • 1 pound uncooked cavatappi (or pasta that will hold sauce like rigatoni or fusilli)
  • Cooking spray
  • 1 teaspoon olive oil
  • 1/2 cup panko
  • 2 tablespoons chopped fresh parsley
  1. Preheat oven to 375°.
  2. Combine squash, broth, milk, and garlic in a medium saucepan; bring to a boil over medium-high heat. Reduce heat to medium, and simmer until squash is tender when pierced with a fork, about 25 minutes. Remove from heat.
  3. Place the hot squash mixture in a blender. Add salt, pepper, and Greek yogurt. Remove the center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Place blended squash mixture in a bowl; stir in Gruyère, pecorino Romano, and 2 tablespoons Parmigiano-Reggiano. Stir until combined.
  4. Cook pasta according to package directions, omitting salt and fat; drain well. Add pasta to squash mixture, and stir until combined. Spread mixture evenly into a 13 x 9-inch glass or ceramic baking dish coated with cooking spray.
  5. Heat oil in a medium skillet over medium heat. Add panko, and cook for 2 minutes or until golden brown. Remove from heat; stir in remaining 2 tablespoons Parmigiano-Reggiano cheese. Sprinkle evenly over the hot pasta mixture. Lightly coat topping with cooking spray.
  6. Bake at 375° for 25 minutes or until bubbly. Sprinkle with parsley, and serve immediately.

 


1 Comment »

  1. [...] out the recipe over at Seasonal Potluck today! Share this:ShareEmailTwitterPrintRedditStumbleUponFacebookDiggRelated [...]

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