Dinner / Lunch
Butternut Squash Mac and Cheese
Tools You'll Need
- Measuring Spoons
- Chef’s Knife
- 2 Large Pots
- 9x9 Baking Dish
- Potato Masher
- Large Mixing Bowl
- Small Mixing Bowl
- 1 butternut squash, peeled, seeded, and cut into ½ inch cubes
- 1 cup low-sodium vegetable broth
- 1 ½ cups cashew milk
- ⅛ tsp ground nutmeg
- ⅛ tsp cayenne pepper
- 1 8oz package quinoa pasta
- 1 cup shredded cheddar cheese
- 4 tablespoons grated parmesan cheese
- 2 tablespoons Panko breadcrumbs
- 1 tsp olive oil
- Olive oil cooking spray
- Salt and pepper to taste
Preheat oven to 375 degrees.
Bring a large pot of salted water to a boil.
While water is coming to a boil, in a separate saucepan combine squash, stock, and milk, and bring to a boil.
Reduce heat to medium and simmer until squash is tender when pierced with a fork (approximately 10 minutes).
Remove from heat. Using a potato masher, mash the squash with the milk and stock. Add nutmeg, cayenne, and salt and pepper to taste. Stir to combine.
Add noodles to boiling water, and cook according to package instructions.
Drain pasta, transfer to a large bowl, and stir in squash mixture, cheddar cheese, and 2 tablespoons of parmesan.
Coat a 9x9 baking dish with cooking spray and pour in noodle mixture.
Combine breadcrumbs with oil and parmsean
In a small bowl, combine panko breadcrumbs, remaining parmesan and olive oil, and stir to combine.
Sprinkle evenly over pasta.
Cover with foil and bake for 20 minutes. Remove foil and continue to bake until lightly browned and crisp on top (approximately 20-30 minutes).