Preparation time: 35 minutes Cooking time: 45 minutes

Butternut Squash Mac ‘n’ Cheese

Welcome to another recipe I’m very excited to share! This Butternut Squash Mac ‘n’ Cheese is easy to make, low-cost, and oh-so-delicious.

Perfect for midweek meals when you’re in a rush or lazy weekends when you want to step things up, it’s a real crowd-pleaser that you can whip up without much hassle.

The velvety butternut squash puree adds a delightful sweetness and creaminess to the dish, making it much healthier than the regular mac ‘n’ cheese.

Plus, at 529 calories per serving, it’s a guilt-free pasta dish that you can enjoy with minimal guilt. Make sure to bookmark this recipe, as you’ll undoubtedly want to make it again and again.

Ingredients

• 1 large butternut squash (approx. 2.5 lbs or 1.1 kg)
• 2 cups of macaroni (450 grams)
• 2 cups of sharp cheddar cheese, shredded (200 grams)
• 1 cup of milk (240 ml)
• 2 tablespoons of unsalted butter (30 grams)
• 2 cloves garlic, minced
• 1 teaspoon of salt
• 1/2 teaspoon of black pepper
• 1/2 teaspoon of nutmeg

This recipe serves 4, each serving containing approximately 529 calories.

Instructions

1. Preheat your oven to 200°C (400°F).
2. Peel and chop the butternut squash into cubes, then arrange them on a baking sheet. Roast them in the preheated oven for about 30 minutes, or until they’re tender.
3. While the squash is roasting, follow the package instructions to cook the macaroni.
4. In a small saucepan, melt the butter over medium heat. Then, add the minced garlic and sauté until it becomes fragrant.
5. Add the roasted butternut squash to the saucepan, along with the milk, salt, pepper, and nutmeg. Stir everything well to get a consistent mixture.
6. Remove from heat, and using a hand-held blender, puree the mixture until it’s smooth.
7. Return the saucepan to heat and add the shredded cheese, stirring until it completely melts and the sauce becomes creamy.
8. Drain the cooked macaroni and put it back in the pot. Pour the butternut squash cheese sauce over the macaroni and mix well.
9. Now transfer your macaroni and cheese into a baking dish and bake in the oven for about 15 minutes, or until the top turns golden and crispy.
10. Finally, remove your Butternut Squash Mac ‘n’ Cheese from the oven and let it cool for a few minutes before serving. Enjoy!

That’s it! I hope you and your family enjoy this easy, delicious, and economical recipe. Stay tuned for more quick, easy, and tasty recipe ideas. Happy cooking!

A healthier take on Butternut Squash Mac ‘n’ Cheese

To make a healthier version of Butternut Squash Mac ‘n’ Cheese, you can make a few substitutions.

• Replace traditional pasta with whole grain or wheat pasta for added fiber.
• You can also use low-fat cheese and milk to cut back on calories without losing that creamy, cheesy goodness.
• Moreover, boost the nutritional profile by tossing in some extra vegetables like spinach or kale that blend well in the sauce.

Storing your Butternut Squash Mac ‘n’ Cheese

Once you’ve made your Butternut Squash Mac ‘n’ Cheese, it can be stored in the refrigerator for up to four days. Be sure to let it cool completely before transferring to an airtight container to maintain its freshness.

If you want to make it last longer, it can be frozen for up to two months. Simply defrost it in the refrigerator overnight and reheat in the oven or microwave.

The perfect pairings with Butternut Squash Mac ‘n’ Cheese

When serving Butternut Squash Mac ‘n’ Cheese, a nice side salad works wonderfully. A simple green salad with a tangy vinaigrette complements the creamy, rich pasta dish, helping to balance out the flavors.

As for drinks, a glass of crisp white wine, like a Sauvignon Blanc or Pinot Grigio, pairs nicely with the meal. For a non-alcoholic option, try a sparkling water infused with lemon or lime for a refreshing contrast.