Butternut Squash Macaroni and Cheese

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This is a fabulous way to disguise butternut squash into a healthy creamy sauce that you can call macaroni and cheese! You can go ahead and use any pasta you’d like, but when I make this healthy “mac n cheese” I enjoy pairing it with a whole grain pasta to complete this recipe with healthy alternatives, that way every ingredient contributes to a nutritious meal. If you are trying to make this deceptively delicious for children and really want to keep ingredients subtle then I would omit or be easy on the garlic and turmeric. However, they are so nutritious and great for you in so many ways, so it might be a nice way to hide those two ingredients into their diets as well. Butternut squash can vary in sizes but as long as you’re able to get at least 3 heaping cups of it’s flesh you’re good to go. You can even get the precut butternut squash found at some stores if that’s an easier solution for you. Now remind yourself, this is NOT traditional macaroni and cheese. This recipe is meant to be a healthy alternative or even a completely new way to eat pasta with a sauce that will get you your nutrients!

Ingredients:

  • 1lb. whole wheat pasta

  • 1 medium butternut squash

  • 1 cup shredded sharp cheddar cheese

  • 2 cups milk (I use reduced fat) Plus more for thinning sauce

  • ½ cup plain Greek yogurt (I use zero fat)

  • ½ tsp salt

  • fresh cracked black pepper

  • ½ tsp turmeric

  • 1 clove fresh garlic, minced

Instructions:

  1. Preheat the oven to 450. Carefully cut the squash in half lengthwise, then use a spoon to scoop out the seeds and flesh to toss out. Line a baking sheet with foil or parchment then place the squash on the baking sheet, flesh up. This will depend on the size, but it will be at least 30-45 minutes. Cook until the flesh is soft and you’re able to scrape it out.

  2. In the meantime, gather and prep: 1 cup of shredded cheddar, 2 cups of milk, Greek yogurt, salt, pepper, turmeric and minced garlic. I like to place all these ingredients together in a bowl with a spout for easy pouring, then set all ingredients in that one bowl aside.

  3. Start a pot of water to boil for your pasta, then cook pasta until al dente, strain and set aside if it finishes before the squash is done. 

  4. Once squash is cooked and tender, remove from the oven and carefully scrape out all the hot flesh and transfer it right into a powerful blender, food processor or Vitamix. Then pour all the ingredients from the bowl over the hot squash, inside the canister of the blender or machine you are using. Blend until it is completely smooth and creamy. Add more milk as you need it if you’d like to thin out the sauce.

  5. Add pasta to the pot or a large serving bowl. Pour butternut squash sauce over the pasta and toss to combine. Serve immediately. If you are heating up leftovers, use milk to get the mixture creamy again.

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Vegetarian, PastaDanielle SimoneComment