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Recipe: Macaroni & Cheese with Butternut Squash

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macaroni and cheese

Macaroni & Cheese with Butternut Squash

Recipe Courtesy of St. Charles Hospital

Ingredients:

Yields 6-8 portions

  • 1 lb whole wheat pasta, elbows
  • 1 lb butternut squash, peeled and diced one inch 
  • 1 tsp olive oil
  • ½ lb Spanish onion, minced
  • 1 cup chicken broth
  • 1 ½ cups milk 2 percent 
  • ½ cup ricotta, part skim
  • 6 oz cheddar cheese, grated
  • 1 tsp nutmeg
  • ½ tsp salt
  • ½ tsp white pepper
  • 1 tsp olive oil
  • 1 tbs chopped parsley
  • 3 tbs panko breadcrumbs

Directions:

  • Cook pasta until done, strain and cool, reserve 1 cup of pasta water
  • In large sauté pan add olive oil and cook onions until fragrant
  • Add squash and continue to cook over medium flame until sweating
  • Add stock and milk, bring to a simmer and continue to cook until squash is tender 
  • Puree with immersion blender
  • Season with salt, pepper and nutmeg
  • In large bowl combine cooked pasta, pasta water, sauce, grated cheese and ricotta cheese
  • Mix well
  • Place into casserole dish
  • Moisten panko breadcrumbs with olive oil and mix with chopped parsley,
  • Sprinkle breadcrumb mixture on top of pasta
  • Bake at 350° for 20-25 minutes until hot and bubbly 
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