Butternut Squash Mac & Cheese Is a Healthy Twist On a Comfort Food Classic
This dish is a great way to amp up your veggie intake.
| Servings |
| 8Servings |
| Servings |
| 8Servings |
Ingredients
- 1 lb butternut squash (about ½ squash), peeled, seeded and cut into 2-inch (5 cm) pieces
- 1 clove garlic halved
- 1½ cups 2% milk
- 1 cup sodium-reduced vegetable or chicken broth
- 1 tsp salt
- 1 tsp dry mustard
- 1 pinch cayenne pepper
- 1 pinch ground nutmeg
- 1 cup ricotta cheese
- 1¾ cups extra-old Cheddar cheese shredded
- 1 pkg whole wheat elbow macaroni
- ½ cup whole wheat panko or dry bread crumbs
- 1 tbsp canola oil or melted butter
Servings: Servings
Units:
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Ingredients
Servings: Servings
Units:
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Instructions
- In a medium saucepan, combine squash, garlic, milk and broth; bring to a boil over medium-high heat. Reduce heat to medium-low; partially cover and simmer until squash is tender when pierced, about 12 to 15 minutes. Remove from heat; stir in salt, mustard, cayenne and nutmeg.
- Using an immersion blender, blend squash mixture in pot until smooth. (Alternatively, let cool slightly. Transfer to blender; place lid, without its centre feeder cap, on blender. Cover blender lid with a kitchen towel and, holding towel and lid securely, carefully blend on low speed until smooth. Don't fill blender more than half full; blend in batches, if necessary.)
- Meanwhile, cook pasta in a large pot of boiling salted water, according to package directions, until tender but still firm. Drain and transfer to a large bowl; stir in squash mixture, the ricotta and 1¼ cups (300 mL) of the Cheddar cheese. (The mixture will seem soupy but thicken when baked.)
- Scrape mixture into a lightly greased 10-cup (2.5 L) ceramic oval or 9-inch (2.5 L) square ceramic or glass baking dish. Toss remaining ½ cup (125 mL) of the Cheddar cheese and bread crumbs with oil; sprinkle evenly on top.
- Place on a baking sheet and bake in a preheated 400°F (200°C) oven until bubbly and golden, about 20 minutes. Let stand 5 minutes before serving.
Recipe Notes
Nutrients per serving: 395 calories, 20 g protein, 15 g fat (8 g saturated fat), 52 g carbohydrates (6 g fibre), 39 mg cholesterol, 583 mg sodium
