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Butternut Squash Mac & Cheese
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by
Living Healthy
(IC: instagram)
6 servings
50 min
My Butternut Squash Mac & Cheese is a healthy twist on your classic baked mac & cheese. As you know by now, I love to eat and enjoy all the foods that I love. You also probably know by now, that I love to doing that by creating healthier alternatives; which is exactly what I did for this recipe. For my Butternut Squash Mac & Cheese, I really wanted it to be super decadent, hearty and cheesy; which is exactly how it turned out. Next time you are craving a big bowl of cheese mac & cheese, enjoy this lightened up version for a change!
Butternut Squash Mac & Cheese
Recipe details
Ingredients
- 1 (12oz) bag frozen cubed butternut squash
- 1 box chickpea pasta or pasta of choice
- 2 cups unsweetened almond milk
- 2 cups shredded sharp cheddar
- 2 cups shredded parmesan romano blend
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp ground sage
- 1 tsp salt
- 1/4 tsp pepper
- 3 tbsp salted butter
- 4 tbsp flour
- 1 tsp cornstarch
- 1/2 cup whole wheat panko breadcrumbs
- olive oil
Instructions
- Preheat oven to 375°F
- Bring water to boil and season with salt. Add pasta and cook per instructions on the box. Drain and rinse under cold water. Set aside.
- In a pan with a little olive oil, add frozen butternut squash. Saute and cook until soft. Smash with a fork and set aside.
- In a medium to large pot (I like to use my dutch oven), add 3 tbsp butter and melt. Once melted, add 4 tbsp flour (2 tbsp at a time) and whisk until smooth.
- Slowly add 1 cup almond milk into roux whisking consistently to avoid any lumps from forming.
- Repeat process with second cup of almond milk.
- Continue to whisk and simmer milk until bubbly.
- Whisk in 1 tsp cornstarch (or arrowroot powder) and allow sauce to thicken. Continue to whisk until sauce is creamy and can coat the back of a wooden spoon.
- Next, add the seasonings: garlic powder, onion powder, dried sage, salt and pepper. Whisk until combined.
- Finally, it's time for the cheese! Add 2 cups shredded cheddar and 2 cups shredded parm/romano. Whisk until smooth and thick.
- Add in the cooked and mashed butternut squash directly into the cheese sauce and mix until combined.
- Add in the cooked pasta and mix until everything is combined.
- Grease a medium size baking dish with olive oil spray.
- Pour mac and cheese into baking dish and spread evenly.
- Top with whole wheat panko breadcrumbs and additional cheese, if desired.
- Bake in the oven for 25-30 minutes at 375°F.
- After baking for 25-30 minutes, broil for 2-3 minutes on high until the top is golden brown.
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Published December 30th, 2020 6:18 PM
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Nutritional information?