Butternut Squash Mac And Cheese From Almond Breeze Recipes

BUTTERNUT SQUASH MAC AND CHEESE FROM ALMOND BREEZE

Butternut Squash Mac and Cheese from Almond Breeze image

Pairs well with a crisp autumn day and good company. For extra creaminess use any Almond Breeze Almond-Cashew Blend instead of Almond Breeze Unsweetened Original.

Provided by Almond Breeze

Categories Trusted Brands: Recipes and Tips Almond Breeze

Time 35m

Yield 8

Number Of Ingredients 11

Ingredients

4 cups diced butternut squash
2 ½ cups Almond Breeze Unsweetened Original OR any Almond Breeze Almond-Cashew Blend
½ teaspoon garlic powder
½ teaspoon smoked paprika
1 pinch ground nutmeg
1 (15 ounce) can white beans, drained and rinsed
8 ounces white Cheddar cheese, shredded
3 cups packed chopped kale
1 pound whole wheat (or alternative grain) pasta
salt and ground black pepper to taste
Additional shredded Cheddar cheese for topping

Steps:

Combine the butternut squash, Almond Breeze, garlic powder, smoked paprika, and nutmeg in a pot. Bring mixture to a boil over high heat, then reduce heat to low, cover, and cook for 10-15 minutes, until the squash is tender.
Add the butternut squash mixture to a blender with the white beans and blend until completely smooth. A stick blender should also work here, if you prefer.
Transfer butternut squash/bean mixture back to the pot (no heat yet). Add the cheese a little at a time, stirring until melted and incorporated. Then, add the kale.
Return the pot to heat and cook over low heat until kale is wilted. Season sauce to taste with salt and pepper.
Cook the pasta according to package directions, drain, then mix with the sauce.
Serve mac & cheese immediately or pour into a baking dish, top with additional shredded cheese, and broil until golden brown and bubbling.

Nutrition Facts : Calories 420.6 calories, Carbohydrate 63.7 g, Cholesterol 30.8 mg, Fat 11.8 g, Fiber 9 g, Protein 19.5 g, SaturatedFat 6.4 g, Sodium 369.7 mg, Sugar 1.6 g

BUTTERNUT SQUASH MAC AND CHEESE

Butternut Squash Mac and Cheese image

I know it sounds odd, but my girl LOVED butternut squash! This dog might even go for it before a steak, especially if there were also pasta and cheese involved in the deal!

Provided by Rachael Ray : Food Network

Categories side-dish

Time 20m

Yield 5 servings (Boo counted for 2)

Number Of Ingredients 14

Ingredients

1 pound macaroni with lines, such as tubatini or mini penne rigate
Salt
1 tablespoon extra-virgin olive oil, 1 turn of the pan
2 tablespoons butter
1/2 medium onion
2 tablespoons chopped fresh thyme leaves, plus a few sprigs for garnish
3 tablespoons all-purpose flour
2 cups chicken stock
1 (10 ounce) box frozen cooked butter nut squash, defrosted
1 cup cream or half-and-half
2 cups (8 ounces) sharp Cheddar, grated
1/2 cup grated Parmigiano-Reggiano, a couple of handfuls
1/4 teaspoon ground nutmeg, eyeball it
Black pepper

Steps:

Heat a pot of water to boil for the pasta. Salt the water then add the pasta and cook to al dente or, with a bite to it.
While pasta cooks, heat a medium heavy bottomed pot over medium heat. Add the extra-virgin olive oil and butter. When the butter melts into the oil, add the thyme and grate the onion directly into the pot with a hand held grater or Microplane. Cook the grated onion in butter and oil 1 to 2 minutes, then add flour and cook together 1 to 2 more minutes. Whisk in stock, then combine with butternut squash until warmed through and smooth. Stir in cream or half-and-half and bring sauce to a bubble. Stir in cheeses in a figure 8 motion and season the completed sauce with salt, nutmeg and pepper. Taste to adjust seasonings.
Drain cooked pasta well and combine with sauce. Serve alongside chicken sammies and top with thyme leaves picked from remaining sprigs (Boo would also have a little extra sprinkle of that cheese, please!)

BUTTERNUT SQUASH MAC AND CHEESE

Butternut Squash Mac and Cheese image

I created this dish after my father had triple bypass surgery. He loves comfort food, and I wanted him to be able to enjoy a rich and tasty dish like mac & cheese without all the fat and butter. It's also a smart way to sneak in some veggies for children. -Megan Schwartz, New York, New York

Provided by Taste of Home

Categories Dinner

Time 55m

Yield 6 servings.

Number Of Ingredients 10

Ingredients

8 ounces uncooked whole wheat elbow macaroni
1 medium butternut squash (about 3 pounds), seeded and cubed
1/4 cup plain Greek yogurt
1 cup fat-free milk
1 teaspoon salt
1/4 teaspoon pepper
Dash ground nutmeg
1-1/2 cups (6 ounces) shredded sharp cheddar cheese
1/2 cup shredded Parmesan cheese
1/2 cup soft whole wheat bread crumbs

Steps:

Preheat oven to 400°. Cook pasta according to package directions for al dente. Place squash in a large saucepan; add water to cover. Bring to a boil. Cook, covered, 8-10 minutes or until tender., Meanwhile, place yogurt, milk, salt, pepper and nutmeg in a blender. Drain squash and transfer to blender; cover and process until pureed. Return mixture to saucepan; heat through. Stir in cheeses until melted., Drain pasta; add to squash mixture. Toss to coat. Transfer to a greased 8-in. square baking dish. Sprinkle with bread crumbs., Bake, uncovered, until golden brown, 15-20 minutes.

Nutrition Facts : Calories 422 calories, Fat 13g fat (7g saturated fat), Cholesterol 36mg cholesterol, Sodium 750mg sodium, Carbohydrate 60g carbohydrate (10g sugars, Fiber 12g fiber), Protein 20g protein.

BUTTERNUT SQUASH MAC AND CHEESE

Butternut Squash Mac and Cheese image

I received this recipe from a dear friend. This is a quick, great way to incorporate a fall vegetable into a comfort-food favorite. Sweet, creamy, and delicious.

Provided by bwayfreak3

Categories Main Dish Recipes Pasta Macaroni and Cheese Recipes Baked Macaroni and Cheese Recipes

Time 1h20m

Yield 10

Number Of Ingredients 9

Ingredients

1 butternut squash, halved lengthwise and seeded
1 (16 ounce) package rotini pasta
2 tablespoons butter
2 tablespoons all-purpose flour
½ teaspoon dry mustard
2 cups milk
6 ounces shredded white Cheddar cheese
6 ounces shredded Cheddar cheese
¼ cup seasoned dry bread crumbs, or as needed

Steps:

Preheat oven to 400 degrees F (200 degrees C).
Place butternut squash, cut-side down, on a baking sheet.
Roast squash in the preheated oven until soft, 40 to 50 minutes. Remove squash flesh from skin and set aside. Reduce oven temperature to 375 degrees F (190 degrees C).
Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain.
Melt butter in a large saucepan over medium heat. Whisk flour and mustard into melted butter until smooth, about 1 minute. Gradually whisk milk into flour mixture until the mixture has the texture of heavy cream, 5 to 7 minutes. Remove from heat.
Stir butternut squash, white Cheddar cheese, and Cheddar cheese into milk mixture until cheese is melted. Stir rotini into cheese mixture. Pour cheese mixture into a 9x13-inch baking dish. Top with bread crumbs.
Bake in the preheated oven until bread crumbs are golden, about 10 minutes.

Nutrition Facts : Calories 414.3 calories, Carbohydrate 51.9 g, Cholesterol 45.7 mg, Fat 15.6 g, Fiber 3.7 g, Protein 17.7 g, SaturatedFat 9.4 g, Sodium 307.2 mg, Sugar 6 g

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