Butternut Squash Mac N Cheese
Spice things up this fall with a twist on an American classic.
- 1 small butternut squash diced, about 3 cups, you can use frozen squash if it isn't available whole
- 1 cup low-sodium vegetable broth or you could swap out with chicken stock for added heartiness and flavor
- 1 1/2 cup skim milk
- 1 pinch nutmeg
- 1 pinch cayenne pepper
- 3/4 tsp salt and black pepper
- 1 lb pasta of choice I recommend the classic elbow, shells, or spirals to hold onto as much of the yummy sauce as possible
- 1 cup shredded sharp cheddar
- 4 tbsp parmesan cheese
- 1/2 cup part-skim ricotta cheese
- 2 tbsp breadcrumbs crush some garlic croutons for added flavor or even cheesy snack crackers
- 1 tsp olive oil
Preheat oven to 375º and bring a large pot of water to a boil.Combine squash, veggie broth, and milk in a medium saucepan and bring to a boil over medium-high heat, then reduce heat to medium and simmer for around 10 minutes until squash is able to be pierced with a fork. Remove from heat. Cook pasta per instructions and mash the saucepan mixture until smooth. Stir in nutmeg, cayenne pepper, salt, and pepper. Drain pasta and transfer to a large bowl. Stir in squash mixture, cheddar, ricotta, 2 tbsp parmesan cheese.Coat a 9x9 inch baking dish with olive oil spray and scoop in the mixture. In a small bowl, combine breadcrumbs, 2 tbsp parmesan, and oil before sprinkling over pasta.Cover with foil and bake for 20 minutes. Remove foil and continue baking until lightly browned and crisp. This could take between 20 to 40 minutes, and it’s ready to eat, no rest time required.