Macaroni And Cheese With Butternut Squash Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

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

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

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 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 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.

MACARONI AND CHEESE (WITH BUTTERNUT SQUASH OR CAULIFLOWER)



Macaroni and Cheese (With Butternut Squash or Cauliflower) image

Created by Jessica Seinfeld From the book Deceptively Delicious Jessica says, " I leave a box of store-bought macaroni and cheese out on the counter and the kids naturally assume ..."

Provided by Karen in MA

Categories     Cheese

Time 10m

Yield 4 serving(s)

Number Of Ingredients 11

1 1/2 cups elbow macaroni
nonstick cooking spray
1 tablespoon olive oil
1 tablespoon all-purpose flour
1/2 cup nonfat milk (skim)
1/2 cup butternut squash or 1/2 cup cauliflower, puree
8 ounces cheddar cheese, shredded
4 ounces cream cheese
1/2 teaspoon salt
1/8 teaspoon paprika
1/8 teaspoon pepper

Steps:

  • Bring a large pot of salted water to a boil, add the macaroni and cook according to package directions until al dente. Drain in a colander.
  • While the macaroni is cooking, coat a large saucepan with cooking spray and heat over medium heat.
  • Add the oil, then the flour, and cook, stirring constantly, until the mixture resembles a thick paste but has not browned (1-2 minutes).
  • Add the milk and cook, stirring every now and then, until the mixture begins to thicken (3 to 4 minutes).
  • Add the vegetable puree, cheddar, cream cheese and seasonings and stir until the cheese is melted and the sauce is smooth. Stir in the macaroni and serve warm.

Nutrition Facts : Calories 529.1, Fat 32.8, SaturatedFat 18.8, Cholesterol 91.3, Sodium 745.5, Carbohydrate 35.9, Fiber 1.7, Sugar 3, Protein 22.8

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 MAC-N-CHEESE



Butternut Mac-n-Cheese image

When Kim Quay needed a name for her catering and prepared food business, in Morrisville, Pa., her mother suggested Comfort Food. Ms. Quay, whose menu is based on whatever foods the local farmers happen to be providing, thought the name was apt. She likes to take traditional foods and recreate them based on the season and the produce that is available. Adding pureed butternut squash to this dish cuts the cheese in half but adds more flavor. Ms. Quay said it's one of her most popular fall dishes. "We sell so much of that, and you don't have to feel as bad eating it,'' she said. "You might not want to eat it every single day, but you're still lowering the guilt factor.''

Provided by Tara Parker-Pope

Categories     sauces and gravies, side dish

Time 2h

Yield 8 to 10 servings

Number Of Ingredients 9

1 pound elbow macaroni, cooked according to package directions
1 large butternut squash
2 tablespoons olive oil
6 tablespoons butter
3/4 cup all-purpose flour
7 cups milk
2 cups sharp cheddar cheese, shredded
Salt
Pepper

Steps:

  • Roast the butternut squash. Preheat oven to 375 degrees. Cut squash in half lengthwise; remove seeds. Place in roasting pan and drizzle with olive oil. Place in oven and cook until soft all the way through, about 1 hour. Set aside until cool. When cooled, remove skin and place in food processor. Purée until smooth.
  • Make cheese sauce. Melt butter in saucepan. Add flour. Stir to make a roux and cook 3 minutes, stirring the entire time. Add 3 cups milk and stir until thickened. Add the rest of the milk and bring to a boil, stirring occasionally. Add shredded cheese and stir until melted. Season with salt and pepper.
  • To assemble the dish: Place cooked elbow macaroni in bowl. Pour half of the cheese sauce over and add puréed, roasted butternut squash. Fold together. If it seems too dry, add the rest of the cheese sauce. Place in an ovenproof dish and heat for 15 minutes at 325 degrees.

Nutrition Facts : @context http, Calories 517, UnsaturatedFat 9 grams, Carbohydrate 58 grams, Fat 24 grams, Fiber 3 grams, Protein 19 grams, SaturatedFat 12 grams, Sodium 768 milligrams, Sugar 11 grams, TransFat 1 gram

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 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 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

More about "macaroni and cheese with butternut squash recipes"

MACARONI AND CHEESE WITH ROASTED BUTTERNUT SQUASH
macaroni-and-cheese-with-roasted-butternut-squash image
2013-01-01 Position racks in centre and top third of oven. Preheat to 400F. Toss squash with oil on a baking sheet. Bake in centre of oven until tender, stirring …
From chatelaine.com
3.6/5 (300)
Category Recipes
Servings 6
Total Time 35 mins


GROWN UP MAC & CHEESE WITH BUTTERNUT SQUASH - CABOT CREAMERY
Directions. PREHEAT oven to 400°F. Coat a 2-quart baking dish with cooking spray. BRING several inches of water to a boil in a large saucepan fitted with a steamer attachment. Add squash and steam, covered, until very tender 8 to 12 minutes. Mash about half of the squash in a small bowl and set aside.
From cabotcheese.coop


BUTTERNUT SQUASH MAC AND CHEESE RECIPE - KITCHEN KONFIDENCE
2015-10-09 Transfer to a large bowl and set aside. Preheat an oven to 375°F and set an oven rack in the middle position. Melt butter in a large skillet over medium heat, then add the onion, garlic, thyme leaves and a pinch of salt. Cook, stirring occasionally, until onions are soft (about 5 …
From kitchenkonfidence.com


FOUR-CHEESE BUTTERNUT SQUASH MACARONI & CHEESE - BETTER HOMES …
Step 1. Preheat oven to 375°F. Line a 15x10x1-inch baking pan with parchment paper; set aside. Coat a 2-quart square baking dish with cooking spray; set aside. Advertisement. Step 2. Coat the cut sides of the butternut squash with cooking spray; place squash halves, cut sides down, on the prepared baking sheet.
From bhg.com


BUTTERNUT SQUASH MAC AND CHEESE - JOYFOODSUNSHINE
2021-10-20 Cook the flour mixture until it’s bubbling. Then, add the remaining 1 cup of milk and whisk to combine. Add the butternut squash mixture and whisk until smooth. Cook over medium heat until it begins to thicken. Once it has slightly thickened, whisk in the cheese until melted.
From joyfoodsunshine.com


BUTTERNUT SQUASH MAC AND CHEESE - OKONOMI KITCHEN
2021-11-01 Preheat oven to 200 C (400 F). Cut the butternut squash to separate the bulb and elongated portion. Then slice both pieces lengthwise. Remove seeds from the bulb portion of the squash. Place on a baking tray, flesh side up. Slice onion in half and then into quarters. Place on baking tray. Drizzle olive oil on the butternut squash and onion and ...
From okonomikitchen.com


BUTTERNUT SQUASH MAC AND CHEESE - SPEND WITH PENNIES
2021-10-27 How to Make Butternut Mac and Cheese. Season the squash and roast in the oven per the recipe below. Scoop the flesh out of the cooked squash. Mash until smooth. Cook the pasta and make the cheese sauce. Add the mashed squash to the sauce. Toss the sauce with pasta and place in a 9×13 pan. Add the crumb topping and bake.
From spendwithpennies.com


BUTTERNUT SQUASH MAC AND CHEESE - HEALTHY SEASONAL …
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


BEST BUTTERNUT SQUASH MAC AND CHEESE RECIPE
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 - CONFESSIONS OF A FIT FOODIE
2020-11-11 Add in seasonings and butter, then butternut squash. Do not mix. Place lid on the IP and set for 2 minutes. Preheat oven to 400 degrees. After cook time, do a quick release. Remove lid and stir squash and noodles together, then add in the cheddar cheese and continue to stir until it’s all melted together.
From confessionsofafitfoodie.com


BUTTERNUT SQUASH MACARONI AND CHEESE RECIPE | MYRECIPES
Once all cheese is completely melted, turn off heat and cover. Step 5. Cook the pasta according to package instructions, then drain and immediately add to the pot with the sauce. Stir well to combine, then serve. Step 6. If you’re adding the breadcrumbs, transfer macaroni to …
From myrecipes.com


BUTTERNUT SQUASH MACARONI AND CHEESE - SEASONED AND SALTED
2021-10-04 Instructions. Preheat your oven to 400°F. Spread the cubed butternut squash, sliced onion, and crushed garlic cloves on a baking sheet lined with parchment paper. Drizzle olive oil over the the veggies and toss before sprinkling with a pinch of salt, pepper, and nutmeg. Roast the veggies for 25 minutes.
From seasonedandsalted.com


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 - 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


BUTTERNUT SQUASH MAC AND CHEESE - GIMME SOME OVEN
2019-09-23 Add the sage leaves (if using) and sauté for 1-2 minutes until crispy. Transfer the sage leaves to a separate plate and set aside. Add the garlic and sauté for 1 minute, stirring occasionally. Then add in the butternut squash and vegetable stock and stir to combine. Continue cooking until the stock reaches a simmer.
From gimmesomeoven.com


BUTTERNUT MAC AND CHEESE - THE PIONEER WOMAN
2015-10-12 Cook the macaroni until al dente. Drain, rinse with cold water to stop the cooking process, and set aside. Preheat the oven to 400 degrees. Carefully cut a whole butternut squash in half lengthwise. Drizzle half the squash with olive oil and place it on a rimmed baking sheet, cut side up. Roast it in the oven for 20 to 25 minutes until fork ...
From thepioneerwoman.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


GOLDEN MACARONI AND CHEESE WITH BUTTERNUT SQUASH PUREE
Step 2. Heat the 2 tablespoons of butter in a saucepan over moderate heat. Add the flour and cook, stirring until smooth, about 1 minute. Add the …
From foodandwine.com


BUTTERNUT SQUASH MAC AND CHEESE RECIPE - THE SPRUCE EATS
2021-10-28 Preheat an oven to 375 F and bring a large pot of water to a boil. Spread the butternut squash on a baking sheet, drizzle with the oil, and toss to coat the squash pieces. Sprinkle with the salt and roast until tender and starting to brown, about 30 minutes. Set aside, but leave the oven on.
From thespruceeats.com


BUTTERNUT SQUASH MAC AND CHEESE | CANADIAN LIVING
2015-02-01 %RDI. Iron 16.0; Folate 50.0; Calcium 24.0; Vitamin A 121.0; Vitamin C 27.0; Method In large saucepan of boiling lightly salted water, cook squash until tender and pasta according to package instructions until al dente, about 12 minutes for squash (the squash may need to cook for a few minutes before adding pasta, depending on pasta cook time listed on …
From canadianliving.com


BUTTERNUT SQUASH MACARONI & CHEESE - THIS HEALTHY TABLE
2016-09-28 Add the macaroni to the boiling water and cook according to package instructions. Add the squash puree to the sauce mixture and whisk till fully combined. Turn the heat off, and one handful at a time add the cheese and stir slowly to combine. Then add paprika and 1 teaspoon of salt.
From thishealthytable.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 - 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


BUTTERNUT SQUASH MAC AND CHEESE - OUR SALTY KITCHEN
2021-11-19 Reduce the oven temperature to 375°F. MAKE TOPPING. Combine panko breadcrumbs, parmesan cheese, and melted butter in a small bowl until well combined. BUILD. Transfer the mac and cheese to a lightly greased casserole dish, then sprinkle the breadcrumb mixture evenly over the top. BAKE.
From oursaltykitchen.com


BUTTERNUT SQUASH MAC AND CHEESE - KRISTINE'S KITCHEN
2021-10-20 Add the garlic and chopped sage and cook for 1 minute, stirring. Whisk in the flour, nutmeg, salt and pepper. Cook for 30 seconds, stirring constantly. Whisk in the remaining ½ cup of broth and the milk. Cook, stirring often, until thickened, about 3 minutes. Remove from the heat and stir in the cheese.
From kristineskitchenblog.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


MACARONI AND CHEESE (WITH BUTTERNUT SQUASH OR CAULIFLOWER)
Bring a large pot of salted water to a boil, add the macaroni, and cook according to package directions until al dente. Drain in a colander. While the macaroni is cooking, in a large saucepan heat the oil over medium heat. Add the flour, and cook, whisking constantly, until the mixture resembles a thick paste but has not browned, 1 to 2 minutes.
From jessicaseinfeld.com


BUTTERNUT SQUASH “MAC N CHEESE” | CITY MARKET / ONION RIVER CO-OP
Spread the 1’’ cubes of butternut squash on baking sheet, drizzle with olive oil and toss with salt and pepper. Roast for about 35 minutes, uncovered, until a fork or knife easily slides through the squash. Set aside 1 cup for cheese sauce. While the squash is roasting, cook the pasta according to the package directions. Drain.
From citymarket.coop


BUTTERNUT SQUASH MAC AND CHEESE | BETTER HOMES & GARDENS
Lightly butter a 3-quart au gratin or baking dish; set aside. Cook pasta according to package directions. Drain; transfer to a large bowl. Advertisement. Step 2. Meanwhile, in a large saucepan combine the squash and 2 1/2 cups of the milk over medium-high heat.
From bhg.com


BUTTERNUT SQUASH MAC AND CHEESE RECIPE - KITCHEN SWAGGER
2021-11-16 Preheat oven to 400°F. Bring a large pot of generously salted water to a boil. Add butternut squash and cook until easily pierceable with a fork with no resistance. About 10 minutes. Meanwhile, combine, panko, 2 tablespoons melted butter, thyme, and Parmesan cheese in a small bowl. Stir to mix and set aside.
From kitchenswagger.com


BUTTERNUT SQUASH MAC N' CHEESE | EASY BUTTERNUT SQUASH RECIPE
2016-01-09 Bring the mixture to a boil and cook until the squash is fork tender, about 10 minutes. Drain the squash and reserve the cooking liquid. Add the cooked squash to a blender, add the garlic powder, and then add ½ cup of the cooking liquid. Process until smooth, adding a little bit of cooking liquid as needed.
From blessthismessplease.com


BUTTERNUT SQUASH MAC AND CHEESE - NINJA TEST KITCHEN
Step 2. Pour the olive oil into the pot. Once the oil is hot, add the onion, garlic, salt, and paprika and sauté for 1 minute, just until the onion and garlic are fragrant and soft. Select START/STOP. Step 3. Place the macaroni in the pot, then top with the butternut squash. Pour in the chicken broth and gently push down on the pasta and ...
From ninjatestkitchen.com


5-INGREDIENT BUTTERNUT SQUASH MAC AND CHEESE
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


BUTTERNUT SQUASH MAC AND CHEESE (EASY VEGAN RECIPE!) - MINDFUL …
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


BUTTERNUT SQUASH MAC AND CHEESE - MY FUSSY EATER | EASY KIDS …
2015-11-02 Instructions. Preheat the oven to 200c / 390f. Cut the butternut squash in half lengthways. Scoop out the seeds and place the two halves of squash flesh side up on a baking tray. Bake in the oven for 30 minutes or until the squash is soft and has fully cooked through. Meanwhile cook the pasta according to the package instructions.
From myfussyeater.com


BUTTERNUT SQUASH MAC AND CHEESE RECIPE - TWO PEAS & THEIR POD
Roast for 20-30 minutes or until tender, turning once. 2. While the butternut squash is roasting, cook macaroni according to package directions, drain well. Set aside. 3. Add butternut squash to food processor or blender and puree until smooth. Add in ½ cup of the milk and puree again.
From twopeasandtheirpod.com


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

Top Asked Questions

How to cook butternut squash Mac and cheese?
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! 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.
How to cook squash and macaroni in the oven?
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.
How to cook squash and cheese for pasta?
Add onions to skillet; cover and cook over low heat 10 minutes, stirring occasionally. Uncover and increase heat to high. Cook 4 to 6 minutes more, stirring, until onions are golden. Add squash-cheese mixture, onions, and bacon to the bowl with the pasta. Toss well to combine, then transfer to prepared baking dish.
How do you make Butternut squash spaghetti sauce?
Directions. 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,...

Related Search