There’s something about a long day ending in a meal with some carbs to fill you up. Maybe it’s just me, but after a stressful day there’s nothing I crave more than hug a bit of pasta can give. Combining winter flavors and a balance of sweet and savory, this butternut squash mac n cheese is a great way to lighten up any mac n cheese and get your carb fix. (Have kids? They won’t even know you’re sneaking in some extra veggies.)
Keep reading for the full recipe after the jump!
Butternut Squash Mac N Cheese
servings: 8, 6 entree size portions
- 1 butternut squash
- 1 T extra virgin olive oil
- 1 lb elbow macaroni
- 5 T chicken or vegetable stock
- 4 oz sharp cheddar cheese, freshly grated
- 1 cup 2% milk, warmed
- 1 t garlic powder
- 1 t cayenne pepper
- 1 t salt
- 1 T butter
- salt and pepper, to taste
Preheat oven to 425 degrees fahrenheit.
Line a baking sheet with aluminum foil. Using a sharp knife, slice butternut squash in half. Using the side of a large spoon, scrape out all of the seeds in the cavity and discard. Coat the inside of the squash with olive oil and freshly ground salt and pepper. Place on baking sheet flesh side up. Roast in oven for 30-40 minutes or until fork tender.
Boil macaroni on the stove and cook until pasta is al dente. Once squash is cooked remove from oven and place cooked squash in a food processor with stock. Puree until smooth. Drain cooking water from pasta and return to the stove. Turn stove down to low. Add squash puree, milk, butter, garlic powder, and cayenne pepper. Stir to combine and warm through. Add cheddar cheese. Stir to melt cheese and combine throughout. Taste and season accordingly with salt and pepper.
Place in your favorite bowl and enjoy this lovely winter treat!
What are some of your favorite winter comfort foods?