Butternut Squash Mac and Cheese
PREP TIME
10 min.
COOK TIME
45 min.
Serving Size
4 servings
Great Tastes 2019-2020
Ingredients
- 2 lb (1 medium) butternut squash
- 3 cups (340 g) whole wheat macaroni pasta
- 1/4 cup (60 mL) butter
- 1 tsp (5 mL) minced garlic
- 1/2 tsp (2 mL) salt
- 1/2 tsp (2 mL) Italian seasoning
- 1/4 tsp (1 mL) paprika
- 1/8 tsp (0.5 mL) black pepper
- 3 tbsp (45 mL) flour
- 2 cups (500 mL) milk
- 2 cups (500 mL) shredded cheddar cheese
Directions
| 1. | Turn the oven to 400ºF. Slice the butternut squash in half lengthwise and clean out the seeds. Place cut-side down in a rimmed baking dish. |
| 2. | Add ½ cup water around the squash and bake for 45 minutes or until tender. |
| 3. | Scoop the flesh out the squash and puree until smooth. Set aside. |
| 4. | Cook pasta according to package directions. Reserve ½ cup pasta water and drain. |
| 5. | In a large pan, melt butter over medium heat. Add garlic, salt, Italian seasoning, paprika and black pepper and cook 1 minute. |
| 6. | Add flour, and stir until incorporated. Gradually whisk in the milk, cooking over medium-heat until smooth and thickened. |
| 7. | Stir in all of butternut squash puree (about 2 cups) and cheese. Remove from heat. Add pasta to cheese sauce and stir until combined, add reserved pasta water to thin the sauce if desired. Serve. |
Recipe created by The Recipe Rebel for Dairy Farmers of Manitoba
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