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Vegetarian Butternut Squash Mac-n-Cheese

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Rate this recipe 4.5/5 (4 Votes)

Ingredients

  • 1 large butternut squash
  • 2 tablespoons extra-virgin olive oil
  • 6 tablespoons butter
  • 3/4 cup all-purpose flour
  • 7 cups low-fat milk
  • 2 cups sharp Cheddar cheese, shredded
  • Salt and pepper, to taste
  • 1 box (16 ounces) whole-wheat elbow macaroni, cooked according to package directions and drained

Details

Preparation

Step 1

To roast the 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. When cool, remove skin and place squash in a food processor or blender. Puree until smooth.

To make cheese sauce, melt butter in saucepan. Add flour. Stir to make a roux and cook 3 minutes, stirring constantly. Add 3 cups milk and stir until thickened. Add remaining milk and bring to a boil, stirring occasionally. Add shredded cheese and stir until melted. Season with salt and pepper.

To assemble, place cooked elbow macaroni in a large bowl. Pour half of the cheese sauce over. Add pureed squash and 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.

Makes 8 to 10 servings.

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