BUTTERNUT SQUASH MAC & CHEESE

 

  • Cooking Time:
  • Servings: 6 to 8
  • Preparation Time:

Ingredients

  • 1 1b. of organic butternut squash, halved, roasted (with or without additional herbs, though I would not add honey or butter), peeled, and scraped out–or (as I was using in my ravenous state tonight) a 12- or 16-oz. box of frozen organic winter squash (pureed or cubed)
  • 1 T organic butter
  • 1 organic yellow onion
  • 4 garlic cloves
  • 2 tsp. dried sage
  • 3 T. whole-wheat flour
  • 1/4-1/2 tsp. nutmeg
  • 1/4 tsp. cayenne pepper
  • 2 c. 2% organic milk (or try skim and see if it works)
  • 2 oz. soft goat cheese
  • 3/4 c. cheese (I used mozzarella, fontina, and parmesan reggiano)
  • salt and pepper
  • 1/4 c. reduced-fat cheddar (or another grated cheese, but separate from the rest)
  • 1/4 c. bread crumbs mixed with Italian seasonings
  • oil spray

Directions

  • If you are using fresh butternut squash, prepare it.
  • Otherwise, defrost your frozen butternut squash.
  • Get out the ingredients you’ll use.
  • Chop your onion.
  • If you are mincing the garlic, do that. (I just use a garlic press to crush mine into the pan.)
  • Grate the cheeses.
  • Put water on to boil for your pasta.
  • Add some salt to the water.
  • When the water is boiling well, put the pasta in and boil it for the minimum time listed on the package.
  • Then drain in a colander.
  • In the meantime, in a very large, pref. non-stick, pot, heat 1 T of butter in a med-high.
  • Add onion, sage, and garlic.
  • Stir around.
  • Cook for five minutes, stirring occasionally.
  • Preheat the oven to 450 degrees F.
  • Add the flour to the onion mixture, and stir around.
  • Let cook another minute.
  • Add the nutmeg, cayenne, and milk.
  • Stir. Whisk in the squash.
  • Bring to a boil, and let boil 2-3 minutes–until it starts to thicken.
  • Add the cheese (except the last cheese in the ingredient list), and whisk it in.
  • Add salt and pepper to taste, and turn off the burner.
  • Dump the noodles into the sauce, and stir it all together.
  • Spray a large casserole dish with cooking spray.
  • Dump the mac & cheese into the casserole dish.
  • Sprinkle the last 1/4 c. of cheese on top.
  • Sprinkle the Italian bread crumbs on top of the cheese.
  • Give the top a light spray with the cooking spray.
  • Bake 25 minutes, or until lightly browned on top.

Notes

Mmm, delicious. We ate it with a side of steamed spinach mixed with a little Bragg’s (like soy sauce) and some herbs.

Categories: Dairy  Main Dish  Misc. One Dish  Oven  Pasta  Stove  Vegetable 

Website Credit: www.danandsally.com

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