Seasonal - Fall / Seasonal - Winter / Sides / Snacks
Butternut Squash Mac and Cheese
Diet Style
Tools You'll Need
- Measuring Spoons
- Chef’s Knife
- 2 Large Pots
- 9x9 Baking Dish
- Potato Masher
- Large Mixing Bowl
- Small Mixing Bowl
Ingredients
- 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
Directions
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Preheat oven
Preheat oven to 375º.
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Boil water
Bring a large pot of salted water to a boil.
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Combine ingredients
While water is coming to a boil, in a separate saucepan combine squash, stock, and milk, and bring to a boil.
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Simmer
Reduce heat to medium and simmer until squash is tender when pierced with a fork (approximately 10 minutes).
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Add seasoning
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.
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Add noodles
Add noodles to boiling water, and cook according to package instructions.
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Drain pasta
Drain pasta, transfer to a large bowl, and stir in squash mixture, cheddar cheese, and 2 tablespoons of parmesan.
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Coat
Coat a 9x9 baking dish with cooking spray and pour in noodle mixture.
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Combine breadcrumbs with oil and parmsean
In a small bowl, combine panko breadcrumbs, remaining parmesan and olive oil, and stir to combine.
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Sprinkle
Sprinkle evenly over pasta.
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Bake
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).
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Serve
Serve warm.