Butternut Squash Macaroni And Cheese Recipes

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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

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 & CHEESE



Butternut Squash Mac & Cheese image

Butternut Squash Mac and Cheese, a healthier version of macaroni and cheese is so creamy and delicious, no one will ever guess it's also good for you!

Provided by Gina

Categories     Brunch     Lunch     Side Dish

Time 1h15m

Number Of Ingredients 18

Olive oil spray
Kosher salt
1 pound cubed butternut squash
10 ounces whole wheat elbow pasta
1 ½ cups low sodium vegetable broth (divided)
½ teaspoon onion powder
½ teaspoon garlic powder
Freshly ground black pepper (to taste)
¼ cup panko breadcrumbs
2 tablespoons freshly grated Parmesan cheese
1 tablespoon unsalted butter
1 medium shallot (minced)
¼ cup all-purpose flour
2 cups skim milk
½ cup shredded gruyere cheese
½ cup shredded cheddar cheese
Chopped chives (optional, for garnish)
Sriracha sauce (optional, for topping)

Steps:

  • Preheat oven to 375 degrees F. Spray a 9" x 11" glass baking dish with oil and set aside.
  • Bring a large pot of salted water to boil. Add squash and boil until tender, 5-6 minutes.
  • When fork tender, transfer squash with a slotted spoon to a blender.
  • Add pasta to boiling water and cook according to package directions. When cooked, drain and put back into the pot.
  • Meanwhile, add ½ cup vegetable broth, onion powder, garlic powder, ½ teaspoon salt and pepper to the blender with the squash. Blend until smooth and creamy.
  • In a small bowl, combine breadcrumbs, Parmesan, ¼ teaspoon salt and pepper. Set aside.
  • Melt the butter in a medium sauce pot over medium heat. Add the shallots and sauté 2 minutes. Sprinkle the flour evenly over the shallots and cook another minute.
  • Add the remaining 1 cup broth and milk and whisk to combine. Bring sauce to a boil, then reduce heat to medium-low and cook 5 minutes, whisking frequently.
  • Remove pot from heat and whisk in cheese, pureed squash, 1 teaspoon salt and pepper.
  • Add sauce to noodles, gently mix to combine, then transfer mixture to prepared baking dish.
  • Sprinkle with breadcrumb mixture and bake 25 minutes. Switch oven to high broil and broil for 2-3 minutes, or until crumbs are starting to brown.

Nutrition Facts : ServingSize 1 cup, Calories 275 kcal, Protein 13 g, Carbohydrate 43 g, Fiber 4.5 g, Fat 7 g, Sugar 5 g, Cholesterol 21 mg, SaturatedFat 4 g, Sodium 462 mg

BUTTERNUT MAC 'N' CHEESE



Butternut Mac 'n' Cheese image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 1h

Yield 12 servings

Number Of Ingredients 10

12 ounces macaroni
1 butternut squash
Olive oil, for drizzling
Kosher salt and freshly ground black pepper
2 yellow onions, sliced
8 tablespoons (1 stick) salted butter
2 tablespoons all-purpose flour
2 cups whole milk, plus more if needed for thinning
2 cups grated sharp Cheddar
1/2 cup seasoned breadcrumbs

Steps:

  • Preheat the oven to 400 degrees F.
  • Bring a pot of water to a boil. Cook the macaroni until al dente according to the package instructions. Drain, rinse with cold water to stop the cooking process and set aside.
  • Carefully cut the butternut squash in half lengthwise and remove the seeds. Drizzle half of the squash with olive oil and place it on a rimmed baking sheet cut-side up (reserve the other half of the squash in the fridge for another use). Roast, watching to make sure the surface doesn't get burned (it should have some brown areas, however), until fork-tender, 20 to 25 minutes. Scrape out the flesh into a bowl and mash with a potato masher. Sprinkle with salt and pepper and set aside.
  • While the squash is roasting, add the onions and 2 tablespoons of the butter to a large, ovenproof skillet over low to medium-low heat. Cook the onions, stirring occasionally, until they're deep golden brown, about 20 minutes. Remove them to a plate.
  • In the same skillet, melt 4 tablespoons of the butter over medium-low heat. Sprinkle over the flour and whisk it to make a thin paste. Cook it for 2 minutes, then whisk in the milk. Cook, whisking gently, until slightly thick, a couple of minutes. Taste and adjust the seasonings. You'll probably want to add more salt!
  • Turn the heat to low and stir in the mashed butternut squash. When it is warm, stir in the cheese. If the sauce is overly thick when the cheese is melted, add a splash of milk. Keep stirring until the sauce is nice and hot, then stir in the macaroni. Taste and add more salt if needed.
  • Melt the remaining 2 tablespoons butter in a pan and combine it with the breadcrumbs. Sprinkle the breadcrumbs over the macaroni and bake (I do it straight in the skillet) until the crumbs are golden and the edges bubbly, about 15 minutes. Serve immediately.

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

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

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

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 MACARONI AND CHEESE



Butternut Squash Macaroni and Cheese image

from "the perfect pantry" - http://www.theperfectpantry.com/2010/11/cayenne-pepper-recipe-butternut-squash-mac-and-cheese.html

Provided by ellie3763

Categories     Macaroni And Cheese

Time 1h30m

Yield 1 9x9 pan, 6 serving(s)

Number Of Ingredients 14

1 lb butternut squash (about 3 cups peeled, seeded, and cut into 1 inch cubes)
1 cup low-sodium chicken stock
1 1/2 cups skim milk
1 pinch of freshly grated nutmeg
1 pinch cayenne pepper
3/4 teaspoon kosher salt
fresh black pepper
1 lb short pasta (rotini, cellentani, or elbow macaroni)
4 ounces extra-sharp cheddar cheese, grated (storebought okay)
1/2 cup part-skim ricotta cheese
4 tablespoons parmigiano-reggiano cheese, finely grated, divided
2 tablespoons panko breadcrumbs, crumbs
1 teaspoon olive oil
olive-oil cooking spray

Steps:

  • Preheat oven to 375°F.
  • Combine squash, water (or stock) and milk in a medium saucepan; bring to a boil over medium-high heat. Reduce heat to medium; simmer until squash is tender when pierced with a fork, approximately 20 minutes. Remove from heat. Mash contents of saucepan; stir in nutmeg, cayenne and salt, and season with black pepper. Stir to combine.
  • Meanwhile, bring a large pot of water to a boil. Add noodles; cook until al dente according to package instructions, about 8 minutes. Drain, and transfer to a large bowl; stir in squash mixture, cheddar, ricotta, and 2 tablespoons of the Parmigiano-Reggiano.
  • Lightly coat a 9-inch square baking dish (4 inches deep) with cooking spray. Transfer noodle mixture to dish. In a small bowl, combine panko crumbs, remaining 2 tablespoons parmesan cheese, and oil; sprinkle evenly over noodle mixture.
  • Cover with foil, and bake 20 minutes. Remove foil, and continue baking until lightly browned and crisp on top, 30-40 minutes more.

Nutrition Facts : Calories 475.3, Fat 11.1, SaturatedFat 6, Cholesterol 29.8, Sodium 477.2, Carbohydrate 72.1, Fiber 4.1, Sugar 3.3, Protein 21.7

MACARONI AND CHEESE WITH BUTTERNUT SQUASH



Macaroni and Cheese with Butternut Squash image

Ricotta and pureed Butternut squash add extra creaminess to this new Macaroni and Cheese-a favorite comfort-food.

Provided by Martha Stewart

Categories     Food & Cooking     Seasonal Recipes     Fall Recipes     Butternut Squash Recipes

Number Of Ingredients 14

1 small butternut squash (about 1 pound), peeled, seeded, and cut into 1-inch cubes (about 3 cups)
1 cup homemade or low-sodium canned chicken stock, skimmed of fat
1 1/2 cups nonfat milk
Pinch of freshly grated nutmeg
Pinch of cayenne pepper
3/4 teaspoon coarse salt
Freshly ground black pepper
1 pound elbow macaroni
4 ounces extra-sharp cheddar cheese, finely grated (about 1 cup)
4 tablespoons Parmesan cheese, finely grated (1 ounce)
2 tablespoons fine breadcrumbs
1 teaspoon olive oil
Olive-oil, cooking spray
1/2 cup part-skim ricotta cheese

Steps:

  • Preheat oven to 375 degrees. Combine squash, stock, and milk in a medium saucepan; bring to a boil over medium-high heat. Reduce heat to medium; simmer until squash is tender when pierced with a fork, about 20 minutes. Remove from heat. Mash contents of saucepan; stir in nutmeg, cayenne, and salt, and season with black pepper. Stir to combine.
  • Meanwhile, bring a large pot of water to a boil. Add noodles; cook until al dente according to package instructions, about 8 minutes. Drain, and transfer to a large bowl; stir in squash mixture, cheddar, ricotta, and 2 tablespoons Parmesan.
  • Lightly coat a 9-inch square baking dish (4 inches deep) with cooking spray. Transfer noodle mixture to dish. In a small bowl, combine breadcrumbs, remaining 2 tablespoons Parmesan, and oil; sprinkle evenly over noodle mixture.
  • Cover with foil, and bake 20 minutes. Remove foil, and continue baking until lightly browned and crisp on top, 30 to 40 minutes more. Serve immediately.

Nutrition Facts : Calories 350 g, Cholesterol 18 g, Fat 6 g, Fiber 2 g, Protein 16 g, Sodium 505 g

CREAMY BUTTERNUT SQUASH MAC AND CHEESE



Creamy Butternut Squash Mac and Cheese image

This is a delicious recipe for butternut squash mac and cheese that is husband and kid approved. Just beware of portion control; you'll want seconds and then some. Play around with the recipe, it's fairly forgiving.

Provided by Merritt

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

Time 30m

Yield 8

Number Of Ingredients 11

1 (16 ounce) package elbow macaroni
3 cups mashed cooked butternut squash
½ cup skim milk
½ cup cottage cheese
⅓ cup shredded Cheddar cheese
2 tablespoons finely grated Parmesan cheese
1 teaspoon olive oil
⅛ teaspoon chicken bouillon powder
1 pinch ground nutmeg
1 pinch cayenne pepper
sea salt and freshly ground black pepper to taste

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain.
  • Place cooked squash in the bowl of a food processor; process until pureed. Transfer to a large bowl and stir in cooked pasta, milk, cottage cheese, Cheddar cheese, Parmesan cheese, olive oil, bouillon, nutmeg, cayenne pepper, sea salt, and black pepper until completely blended and creamy. Serve immediately.

Nutrition Facts : Calories 261.5 calories, Carbohydrate 44.1 g, Cholesterol 8.5 mg, Fat 4.1 g, Fiber 2.1 g, Protein 11.3 g, SaturatedFat 1.9 g, Sodium 121.3 mg, Sugar 2.6 g

BUTTERNUT SQUASH & SAGE MACARONI CHEESE



Butternut squash & sage macaroni cheese image

There's little more comforting than a homemade macaroni cheese. This version includes 1 of your 5-a-day, as well as a hint of sage.

Provided by Good Food team

Time 2h5m

Number Of Ingredients 11

1 large butternut squash, deseeded and cut into chunks
2 tsp olive oil, plus a drizzle
1 onion, finely chopped
15 sage leaves, 6 finely chopped
85g butter
85g plain flour
2 tsp English mustard powder
1l semi-skimmed milk
250g pack extra mature or mature cheddar, grated
50g parmesan (or vegetarian alternative), finely grated
450g macaroni

Steps:

  • Heat oven to 180C/160C fan/gas 4. Toss two-thirds of the butternut squash with the olive oil and seasoning, and roast for 20 mins until nearly tender (it will finish cooking later). Chop the remaining squash coarsely, put in a heatproof bowl with 100ml water and cover with cling film. Microwave on High for 8-10 mins until tender. Drain and mash.
  • Fry the onion in a knob of butter until softened but not browned, about 5 mins. Stir in the chopped sage and cook for 1 min more, then add the remaining butter to melt. Stir in the flour and mustard powder, and cook for 1 min until it forms a paste. Gradually whisk in splashes of milk (you can add in bigger additions as you go) until you have a smooth sauce. Bubble, stirring constantly, for 3-5 mins until thickened. Take off the heat and whisk in the mashed squash, 200g of the cheddar and half the Parmesan. Season to taste.
  • Cook the macaroni following pack instructions. Drain well, then stir into the sauce with the roasted squash. Tip into a baking dish and scatter with the remaining cheese and sage leaves. Can be made up to a day ahead at this point - cool and keep in the fridge. If freezing, don't add the whole sage leaves.
  • Heat oven to 180C/160C fan/gas 4 again. Splash the sage leaves with oil and bake for 40 mins until bubbling and golden on top.

Nutrition Facts : Calories 560 calories, Fat 27 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 13 grams sugar, Fiber 3 grams fiber, Protein 23 grams protein, Sodium 1.1 milligram of sodium

BUTTERNUT SQUASH MACARONI AND CHEESE



Butternut Squash Macaroni and Cheese image

This recipe is from Rachael Ray's 365 No Repeats cookbook. I adapted it a teeny-tiny bit. I also like to cook up a hot dog, cut it up and put it in my bowl of mac and cheese!

Provided by Queen of Harts

Categories     Cheese

Time 30m

Yield 6 serving(s)

Number Of Ingredients 14

coarse salt
1 lb macaroni
1 tablespoon extra virgin olive oil
2 tablespoons unsalted butter
1 -2 teaspoon dried thyme
1/2 medium onion (you will grate it right into the pot)
3 tablespoons all-purpose flour
2 cups chicken broth
1 (10 ounce) box frozen butternut squash, defrosted
1 cup heavy cream
2 cups sharp cheddar cheese, grated
1/2 cup parmesan cheese, grated (not the kind in a can)
1/4 teaspoon nutmeg
fresh ground black pepper, to taste

Steps:

  • Heat a pot of water to boil for the pasta. Salt the water,then add the pasta and cook al dente, about 8 minutes.
  • While the pasta cooks, heat a medium heavy-bottomed pot over medium heat. Add the olive oil and butter. When the butter melts into the oil, add the thyme and grate the onion directly into the pot with a Microplane or grater. Cook the onions for a minute or two.
  • Add the flour and cook with the onions a minute or two more.
  • Whisk in the stock, then add the squash and cook until warmed through and smooth.
  • Stir in the cream and bring to a bubble.
  • Stir in the cheeses in a figure eight motion and season with salt, pepper and nutmeg. Taste to adjust seasonings.
  • Drain the cooked pasta well and combine with the sauce. Serve.

BUTTERNUT MACARONI CHEESE



Butternut macaroni cheese image

This comforting and creamy family pasta bake is given a makeover by adding roasted squash

Provided by Good Food team

Categories     Dinner, Main course

Time 50m

Number Of Ingredients 9

1 large butternut squash , peeled and cut into 2.5cm/1in chunks
2 tsp olive oil
300g macaroni
50g butter
50g plain flour
1 tsp English mustard powder
500ml milk
200g extra-mature cheddar or vegetarian alternative, grated
50g parmesan or vegetarian alternative, grated

Steps:

  • Heat oven to 220C/200C fan/gas 7. Toss the squash with the olive oil and some seasoning, and roast on a baking sheet for 15-20 mins until tender. Meanwhile, cook the macaroni following pack instructions, then drain.
  • Melt the butter in a pan and stir in the flour and mustard powder to make a paste. Gradually whisk in the milk and simmer to thicken to a smooth sauce, stirring constantly.
  • Take the sauce off the heat and mash in a third of the squash with the cheddar and half the Parmesan. Season, then stir in the drained macaroni with the remaining squash. Tip into an ovenproof dish, scatter with the remaining Parmesan and bake for 15 mins until golden and bubbling.

Nutrition Facts : Calories 828 calories, Fat 38 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 94 grams carbohydrates, Sugar 19 grams sugar, Fiber 7 grams fiber, Protein 35 grams protein, Sodium 1.49 milligram of sodium

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2020-06-23 Directions. Preheat the oven to 400 ̊. Drizzle the squash with olive oil and place it cut-side up on a rimmed baking sheet. Roast until tender and browned in spots, 50 to 70 minutes, watching it to make sure the surface doesn’t get burned. Scrape out the flesh and mash it with a potato masher. Sprinkle with salt and pepper and set aside.
From thepioneerwoman.com


BUTTERNUT SQUASH MAC AND CHEESE - 2 SISTERS RECIPES BY ...
Instructions. Bring a large pot filled with water, add 2 teaspoons of salt and bring to a boil. Meanwhile, in a second large pot, heat olive oil on medium heat and add the diced onion and garlic. Stir and saute for 1 minute to soften. Toss in the sage leaves and saute for 2 to 3 minutes to flavor the mixture.
From 2sistersrecipes.com


BUTTERNUT SQUASH MAC AND CHEESE {EASY AND HEALTHY ...
2021-10-25 Preheat the oven to 400 degrees F. Coat a 9×13-inch baking dish with nonstick spray. Steam the squash according to package instructions until fork tender (if cooking fresh squash, bring a large pot of water boil. Add squash and boil until tender, 4-6 minutes.). Drain the squash, then transfer to a blender.
From wellplated.com


BUTTERNUT SQUASH MAC AND CHEESE - HEALTHY SEASONAL RECIPES
2017-09-22 Heat 1 tablespoon oil in a large saucepan over medium-high heat. Add shallot, and cook, stirring often until softened and starting to brown, 1 to 3 minutes. Add 2 cups milk and bring to a simmer. Whisk the remaining 1 cup milk, flour, mustard, rosemary, salt and pepper in a small bowl until smooth.
From healthyseasonalrecipes.com


MACARONI AND CHEESE WITH ROASTED BUTTERNUT SQUASH ...
Preheat to 400F. Toss squash with oil on a baking sheet. Bake in centre of oven until tender, stirring halfway through, 16 to 18 min. Remove to a rack. Preheat broiler to …
From chatelaine.com


EASY BUTTERNUT SQUASH MACARONI CHEESE - EASY PEASY FOODIE
2016-11-01 Instructions. Place the cubed butternut squash and milk, plus some salt and pepper in a large deep saucepan (it needs to be big enough to fit all the cooked pasta later). Bring to the boil, then cover with a lid and simmer for 8 minutes until the butternut squash is tender. Meanwhile cook the pasta for about 8 minutes until it is nearly, but ...
From easypeasyfoodie.com


BUTTERNUT SQUASH MACARONI AND CHEESE | WEELICIOUS
1. Preheat oven to 350F. 2. Cook pasta in salted water for about 3 minutes less than package directions call for, until al dente. 3. While the pasta is cooking, in a large pot melt the butter and then add the flour, whisking continuously over low-medium heat for 2-3 minutes to make a roux.
From weelicious.com


BUTTERNUT SQUASH MAC 'N CHEESE - UNL FOOD
Add onion and sauté until soft. Place squash, onion, milk and optional spices (dried mustard, paprika and salt) into a blender and puree until smooth. Pour puree over noodles and mix evenly. Stir in shredded cheeses. Add some milk to adjust consistency if desired. Top with Parmesan cheese or chopped green onions if desired.
From food.unl.edu


BUTTERNUT SQUASH MACARONI AND CHEESE - MY GORGEOUS RECIPES
2020-11-24 Return the sauce to the heat, add the cheeses and sir for 20-30 seconds to get a smooth sauce. Cook the macaroni according to the packet instructions, drain and pour the sauce over. Mix well so the sauce can coat the pasta. Serve hot!
From mygorgeousrecipes.com


STOVETOP BUTTERNUT SQUASH MAC AND CHEESE | LIVE EAT LEARN
2022-02-01 Instructions. Cook Pasta: Boil pasta according to instructions on package, cooking until al dente. Strain and set aside. Butternut Sauce: Meanwhile, add oil to a large pot and set over medium heat. Add onion and garlic, cooking until soft and fragrant, about 5 minutes. Add broth, butternut, salt, and pepper.
From liveeatlearn.com


BUTTERNUT SQUASH MAC AND CHEESE | SAINSBURY'S RECIPES
1. Preheat the oven to 200ºC/gas mark 6. Spread the butternut squash out in a small roasting tin and roast for 20-25 minutes until tender. 2. Meanwhile, cook the pasta according to instructions on the packet. Heat the oil in a small frying pan and fry the onion and garlic over a medium heat for 6-7 minutes until softened. 3.
From recipes.sainsburys.co.uk


BUTTERNUT SQUASH MAC AND CHEESE - DELICIOUSLY SEASONED
2021-11-20 Step 1: Cook the Squash. Preheat oven to 350 degrees and line a baking sheet with parchment paper. Cut squash lengthwise, scoop out the seeds, and brush both sides with olive oil. Place on prepared baking sheet. Bake for 1 hour or until tender. Scoop out flesh and place into a large bowl.
From deliciouslyseasoned.com


BUTTERNUT SQUASH MAC AND CHEESE - DAMN DELICIOUS
2018-10-17 Gradually whisk in half and half, milk, butternut squash and Dijon. Bring to a boil; reduce heat and simmer, stirring occasionally, until reduced and slightly thickened, about 3-4 minutes. Stir in pasta and cheese until melted, about 2 minutes; season with salt and pepper, to taste. Serve immediately, garnished with bacon and chives, if desired.
From damndelicious.net


BUTTERNUT SQUASH MACARONI AND CHEESE | A TASTE OF MADNESS
2018-09-13 Set aside. Meanwhile, in a large saucepan, melt the butter on medium heat. Add in the coconut flour and whisk until it forms a thick paste. Add in the milk and combine until thickened. Once thickened, add in the butternut squash noodles. Mix in the cheeses and stir to combine. Once the cheeses have melted, divide into bowls.
From atasteofmadness.com


5-INGREDIENT BUTTERNUT SQUASH MAC AND CHEESE (20-MINUTES ...
2021-10-26 Bring a large pot of water to a boil. Add the squash and cook for about 10 minutes or until soft when poked with a fork. Use a large slotted spoon to transfer the squash to a blender, draining off all of the liquid. Add the milk, cheese, and butter to the blender with the squash and puree until completely smooth.
From yummytoddlerfood.com


RECIPE: BUTTERNUT SQUASH MACARONI AND CHEESE – CLEVELAND ...
2020-09-25 Preheat oven to 375°. Combine squash, broth, milk, and garlic in a medium saucepan; bring to a boil over medium-high heat. Reduce heat to medium, and simmer until squash is tender when pierced ...
From health.clevelandclinic.org


EASY BUTTERNUT SQUASH MAC & CHEESE | COOKING LIGHT
In a large pot, melt butter over medium heat. Add butternut squash, shallot, and garlic and cook for 10 minutes, or until the vegetables caramelize and soften completely. Stir frequently. Increase heat to high and add chicken stock and cashew milk, making sure …
From cookinglight.com


BUTTERNUT SQUASH MAC AND CHEESE - RECIPE | ARLA UK ...
Step 5. Stir well and leave to simmer for about 20 minutes. Step 6. Put the macaroni on to cook as per the packet instructions (save some of the pasta water for the sauce if it starts to look a little dry). Step 7. Stir the sauce into the cooked and drained macaroni, and add the cheese. Step 8. Mix everything together well and serve with a ...
From arlafoods.co.uk


ROASTED BUTTERNUT SQUASH MAC AND CHEESE RECIPE ...
Honey also helps giving squash caramelized color which looks and tastes delicious. Here's how I roast butternut squash for Mac and Cheese: Preheat oven. Peel squash. Dice squash to 1-2 inch pieces. Coat squash in seasonings, honey, oil …
From chefdehome.com


BUTTERNUT SQUASH MAC AND CHEESE (EASY VEGAN RECIPE ...
2022-03-09 To Make Cheese Sauce: Melt butter in a large pan over medium heat. Add nutritional yeast, garlic, paprika, garlic powder, turmeric, nutmeg, salt, and pepper. Stir until seasonings are well mixed and fragrant (about 1 minute). Pour in almond milk and dijon mustard, Scraping bottom of the pan for any brown bits stuck.
From mindfulavocado.com


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