Butternut Squash "Mac and Cheese" Bake
Whole wheat elbow pasta baked in a creamy sauce made from pureed butternut squash and sharp cheddar cheese.
This mac and cheese sneaks a whole vegetable into the sauce without changing the dish anyone's expecting. Butternut squash simmers until soft, blends smooth with a little broth and almond milk, and becomes the base for a sauce that still gets stirred through with real sharp cheddar and Parmesan.
Blending squash into the sauce means less cheese is needed to get that same creamy, satisfying texture, which brings the calorie count down compared to a traditional all-cheese version — useful if you're feeding a family a comfort-food dinner while keeping portions in check.
A crunchy breadcrumb topping baked on at the end is what makes it feel like a proper casserole rather than just stovetop mac and cheese.
Ingredients
- 12 oz whole wheat elbow pasta
- 3 cups cubed butternut squash
- 1 cup low-sodium vegetable broth
- 1 cup unsweetened almond milk
- 1 cup shredded sharp cheddar cheese
- 1/4 cup grated Parmesan
- 1/2 tsp garlic powder
- 1/4 tsp nutmeg
- salt and pepper — to taste
- 1/4 cup whole wheat breadcrumbs — for topping
- 1 tbsp olive oil
These ingredients are standard at most North American supermarkets.
Instructions
- 1Cook pasta in salted boiling water until al dente. Drain and set aside.
- 2Meanwhile, simmer butternut squash in vegetable broth until very tender, about 15 minutes.
- 3Transfer squash and broth to a blender with almond milk, garlic powder, and nutmeg. Blend until smooth.
- 4Pour the squash sauce into a large pot over low heat and stir in cheddar and Parmesan until melted. Season with salt and pepper.
- 5Toss pasta with the sauce and transfer to a baking dish.
- 6Toss breadcrumbs with olive oil, sprinkle over the top, and bake at 375°F for 15-20 minutes, until golden.