Description
A comforting and healthy twist on traditional mac and cheese, featuring roasted butternut squash for added flavor and nutrition.
Ingredients
Scale
- 2 cups of cooked pasta (elbow macaroni or your favorite)
- 2 cups of butternut squash, peeled and cubed
- 1–2 cups of shredded cheese (cheddar works great)
- 1 cup of milk (dairy or a plant-based alternative)
- Olive oil, salt, and pepper for seasoning
- Optional toppings: breadcrumbs or extra cheese
Instructions
- Preheat your oven to 350°F (175°C).
- Toss the butternut squash cubes with olive oil, salt, and pepper. Roast on a baking sheet for 25-30 minutes or until tender.
- Cook your pasta according to the package instructions until al dente. Drain and set aside.
- In a blender, combine the roasted butternut squash, cheese, and milk. Blend until smooth.
- Mix the pasta and butternut squash sauce in a large bowl until evenly coated.
- Transfer the mixture into a baking dish. Top with additional cheese or breadcrumbs if desired.
- Bake for 20-25 minutes, or until golden and bubbly.
Notes
For a richer flavor, mix in sharp cheddar and creamy Gruyère cheese. This dish can be customized with various veggies or proteins.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 16g
- Cholesterol: 40mg