Butternut Squash Mac & Cheese
Prep Time
Cook Time
Total Time
Author: Talia
Yield: 4-6 servings
Ingredients
- 12 oz pasta (of your choice)
- 1 butternut squash, peeled and diced
- ½ teaspoon nutmeg
- ½ teaspoon paprika
- sea salt & freshly ground pepper
- ¾ cup chicken stock
- 1 cup milk (of your choice)
- 1½ cup shredded cheese (of your choice), divided
- ¼ cup breadcrumbs
Instructions
- Preheat oven to 375 degrees F. Boil water for pasta and cook according to directions on the box (or bag).
- While the pasta is cooking, heat a large (read: LARGE) skillet over medium heat; add olive oil. Once hot, add squash, nutmeg, paprika, salt & pepper. Stir well, add chicken stock and cover. Cook 20 to 25 minutes, stirring occasionally until squash is soft and cooked through.
- Turn to heat down to low. Mash squash with either a fork or a potato masher to desired consistency (I like when there are still small chunks of butternut squash remaining).
- Add milk and 1 cup of cheese, stirring to incorporate. Simmer for 5 to 10 minutes, stirring often, until mixture starts to thicken. Taste and add more spices as desired.
- Fold in cooked pasta. Top with remaining cheese and breadcrumbs (see Notes).
- Bake for 15 minutes or until bubbly and starting to turn golden brown. Broil for 1 to 2 minutes on high for an extra golden brown topping, if desired.
Notes / Variations
GLUTEN FREE: to keep this recipe gluten-free, choose a GF pasta -- my favorites include Trader Joe's quinoa & brown rice fusilli, Banza shells and Barilla GF elbows. Also, be sure to use a GF breadcrumb as well -- I always have Aleia's plain gluten-free breadcrumbs on hand.
DAIRY FREE: to keep this recipe dairy-free, use your favorite non-dairy milk -- mine happens to be my homemade almond milk. For cheese, I primarily use Cabot cheese since (almost) all of their products are naturally lactose-free - they have a lot of different varieties to choose from!
Flavor boosting tip: before topping your mac & cheese with the breadcrumbs, try toasting them first! Melt 1 tablespoon of olive oil, butter or ghee in a small skillet over medium-low heat; add breadcrumbs and stir frequently until golden brown.
Extra tricks
- Add in 2 cups cooked chicken before baking for an extra boost of protein.
- To get the most flavor out of the butternut squash, roast on 400 degrees F for 30-35 minutes instead of cooking stove top. Add to the skillet once roasted and then follow the directions as is starting with mashing.
- I typically use a 14-inch skillet for this recipe. If you don't have a skillet that large, you can certainly use a smaller skillet, just be mindful of what how much pasta you are using (the Trader Joe's bags I buy are only 12 oz, though normal boxes are 16 oz). Otherwise, cook the squash and make your cheesy sauce in a large skillet, and then transfer it to a large casserole dish along with the pasta and bake.
Recipe from: How Sweet It Is | Butternut Squash Shells and Cheese Skillet
DAIRY FREE: to keep this recipe dairy-free, use your favorite non-dairy milk -- mine happens to be my homemade almond milk. For cheese, I primarily use Cabot cheese since (almost) all of their products are naturally lactose-free - they have a lot of different varieties to choose from!
Flavor boosting tip: before topping your mac & cheese with the breadcrumbs, try toasting them first! Melt 1 tablespoon of olive oil, butter or ghee in a small skillet over medium-low heat; add breadcrumbs and stir frequently until golden brown.
Extra tricks
- Add in 2 cups cooked chicken before baking for an extra boost of protein.
- To get the most flavor out of the butternut squash, roast on 400 degrees F for 30-35 minutes instead of cooking stove top. Add to the skillet once roasted and then follow the directions as is starting with mashing.
- I typically use a 14-inch skillet for this recipe. If you don't have a skillet that large, you can certainly use a smaller skillet, just be mindful of what how much pasta you are using (the Trader Joe's bags I buy are only 12 oz, though normal boxes are 16 oz). Otherwise, cook the squash and make your cheesy sauce in a large skillet, and then transfer it to a large casserole dish along with the pasta and bake.
Recipe from: How Sweet It Is | Butternut Squash Shells and Cheese Skillet
Nutrition Information
Serving Size: 1 cup Calories: 382 Fat: 14.1g Carbohydrates: 59.3g Sugar: 3.7g Sodium: 286mg Fiber: 3.6g Protein: 7.8g
Recipe by Confessions of a Midnight Baker at https://www.confessionsofamidnightbaker.com/butternut-squash-mac-cheese/