Sunday, September 30, 2012

Butternut Squash Macaroni and Cheese

I once posted a quickie version of Butternut Squash Macaroni and Cheese a while back, but I did have issues with ingredient dispersement. I decided to try a slower recipe and use my food processor to puree the squash so it could mix in and taste less like chunks of squash and pasta mixed together.

This recipe is as healthy as a cheesy pasta dish can get. It uses a protein packed whole wheat penne that most grocery stores stock at the moment. If you like a chunkier pasta, then don't puree the squash mix, only mash it.

Butternut Squash Macaroni and Cheese

Serves 4


8 ounces butternut squash pieces/chunks
8 ounces whole wheat pasta
3/4 cups skim milk
1/2 cup vegetable broth
Pinch of nutmeg
1/4 tsp. or more of cayenne pepper
1/2 tsp. salt
1 tsp. onion powder
1/2 tsp. garlic powder
1 tsp. dried oregano
Black pepper to taste
1/2 cup shredded low fat extra sharp cheddar cheese
1/4 cup shredded parmesan
1/4 cup part-skim ricotta


Step 1: Preheat oven to 375 degrees and spray an 8x8 pan with cooking spray
Step 2: Cook pasta until al dente and drain and place in big mixing bowl
Step 3: Place squash, milk and broth in pan on medium high heat, once it boils, lower temperature and cook squash until fork tender
Step 4: Once squash mix is cooked, place in food processor and add nutmeg, cayenne, salt, onion powder, garlic powder, oregano and black pepper. Then puree until blended
Step 5: Add squash mix to bowl with pasta and mix with 3/4 of the cheddar cheese
Step 6: Place pasta and squash mix in baking pan and top with remaining cheeses and cover pan in foil
Step 7: Cook for 20 minutes covered in foil, then take off foil and cook for 20 more minutes

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