Fall flavors meet cheesy comfort in this creamy Butternut Squash Mac and Cheese.
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Ah, mac and cheese. Is there any other recipe that’s as classic and comforting (and cheesy, of course!)? Sure, there are dozens of other fan-favorite comfort foods, but something about the mix of mac and cheese keeps bringing us all back again and again.
Although there’s no beating a traditional mac and cheese experience, one of the fun features of this recipe is just how versatile it is. It’s super easy to use your mac and cheese as a template to mix in yummy toppings and create a crazy flavor explosion. For instance, I’ve made recipes like Pulled Pork Mac and Cheese and Homemade Greek Yogurt Gluten Free Mac And Cheese to expand the dimensions of deliciousness.
Below, I’m breaking out some butternut squash to crank up the comfort and mix in some serious autumn vibes. It only takes one bite to realize this silky orange veggie blends beautifully with the more standard ingredients.
I promise, after you try this decadent dish, you’ll totally “fall” for adding butternut squash to your mac and cheese menu.
Is Butternut Squash Mac and Cheese Healthy?
Butternut squash adds major nutritional might to mac and cheese thanks to nutrients like vitamin A and fiber. I also added a good dose of chopped kale to bump up the vitamins and minerals while adding beautiful green colors to your bowl.
But I know what you’re thinking: carb-rich pasta and fat-filled milk can’t possibly be a healthy choice. Well, that all depends on the ingredients you use and the diet you’re following. As you’ll see, I’ve chosen only to use whole wheat pasta shells and breadcrumbs to add in extra fiber — plus I opted for skim milk and nonfat Greek yogurt.
However, if you have special dietary restrictions, there are plenty of easy ways to swap out ingredients and make them more suitable to your goals. Check out these simple suggestions:
Instead of milk and yogurt, focus on dairy alternatives like cashew milk and non-dairy yogurts. These tips also work fantastic for people who want to avoid lactose.
Keto and paleo dieters can ditch carbs using Butternut Squash Noodles rather than plain old pasta. These modifications also work great if you’re on a gluten-free diet.
If you want to avoid cheese, consider adding a dash of nutritional yeast powder rather than cheddar for a similar flavor but without the dairy.
How do you peel and prepare butternut squash?
Picking up a big butternut squash for the first time might feel intimidating, but it doesn’t take long to get into the swing of slicing squash. First, wash your squash and dry it to remove any dirt clinging to the skin. Next, break out a sharp vegetable peeler and carefully remove the outer skin (this is way too tough to eat). If you have one on hand, it’s ideal to use a swivel-blade peeler since this helps effortlessly move with the squash’s curves.
After you’ve peeled off all the skin, place your squash on its side and use a chef’s knife to cut off about a ½ inch from the top and bottom, then cut it in half lengthwise. Pro tip: If your squash is a bit wobbly, you can cut a thin slice off the bottom to create a flat surface. You can then easily use a spoon to scoop the seeds and stringy flesh from the squash’s central cavity.
With all that prep work done, you can dice your squash with a chef’s knife. Lay the squash halves flat on your cutting board, cut each half lengthwise into slabs (about 1 inch thick), and stack these squashy slabs to create strips that are easier to dice.
INGREDIENTS
- 4 cups butternut squash, peeled and cubed
- 1 1/4 cups low-sodium vegetable broth
- 1 1/4 cups skim milk
- 3 cloves garlic, minced
- 1 pound whole wheat pasta shells
- 1 cup kale, chopped (optional)
- 1/3 cup non-fat Greek yogurt
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 pinch ground nutmeg
- 2 cups shredded sharp cheddar cheese
- 1/3 cup whole wheat breadcrumbs (optional)
INSTRUCTIONS
Simmer
Cook squash with liquids until tender.
Prep
Boil pasta, preheat the oven, and prepare a baking dish.
Blend
Purée squash mixture with seasonings and cheese.
Bake
Combine pasta with sauce, and bake until bubbly.
Devour!
FAQs & Tips
If you want to prepare your butternut squash mac and cheese before you plan to eat it, you can let these silky shells cool on your countertop and transfer them to an airtight container for storage. Typically, this recipe lasts about 5 days when stored in the fridge before reheating in the microwave or oven. While you could also pop this comfort food in the freezer for a few months, there’s a higher chance of the texture getting extra mushy post-thaw.
Personally, I love the sharp flavor of cheddar in my butternut mac and cheese, but feel free to experiment with different varieties till you find your favorite. The only requirement for picking a cheese is to get one that melts well. A few fab alternative options include Gruyère, smoked Gouda, and fontina.
Pre-cut squash is a super simple timesaver when making mac and cheese. You could either buy pre-cut butternut squash at your supermarket or cut it at home and keep it in an airtight container in the fridge for a few days before cooking.
Serving Suggestions
Since butternut squash mac and cheese is so rich and creamy, it pairs wonderfully with light and lean recipes. For instance, I love serving these squashy shells as a side to this fresh Kale Salad With Cranberries. Since there’s already kale in the butternut squash mac and cheese, the base of this salad is the perfect flavor enhancer. Plus, cranberries give that touch of tart that’ll instantly transport you to Thanksgiving time.
If you don’t feel like making two plates for dinner, you could make butternut squash mac and cheese the star of the show. Add protein like shredded chicken, tofu, or turkey sausage to give your meal extra heartiness. Oh yeah, and remember to add a slice of crusty bread to sop up all that delicious sauce!
Ingredients
- 4 cups butternut squash peeled and cubed
- 1 1/4 cups low-sodium vegetable broth
- 1 1/4 cups skim milk
- 3 cloves garlic minced
- 1 pound whole wheat pasta shells
- 1 cup kale chopped (optional)
- 1/3 cup non-fat Greek yogurt
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 pinch ground nutmeg
- 2 cups shredded sharp cheddar cheese
- 1/3 cup whole wheat breadcrumbs optional
Instructions
- In a medium saucepan, combine the butternut squash, vegetable broth, milk, and garlic. Bring to a boil, then simmer for 20 minutes until squash is tender.
- Preheat oven to 375°F. Cook pasta to al dente, adding kale in the last 2 minutes if using. Drain and set aside.
- Blend the squash mixture with Greek yogurt, salt, pepper, and nutmeg until smooth. Transfer to a large bowl, add cheese, and mix.
- Combine pasta and kale with the squash sauce. Transfer to a baking dish, top with breadcrumbs if desired, and bake covered for 20 minutes, then uncovered for 5 minutes.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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