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Butternut Squash "Mac and Cheese" Bake

Whole wheat elbow pasta baked in a creamy sauce made from pureed butternut squash and sharp cheddar 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

Instructions

  1. Cook pasta in salted boiling water until al dente. Drain and set aside.
  2. Meanwhile, simmer butternut squash in vegetable broth until very tender, about 15 minutes.
  3. Transfer squash and broth to a blender with almond milk, garlic powder, and nutmeg. Blend until smooth.
  4. Pour the squash sauce into a large pot over low heat and stir in cheddar and Parmesan until melted. Season with salt and pepper.
  5. Toss pasta with the sauce and transfer to a baking dish.
  6. Toss breadcrumbs with olive oil, sprinkle over the top, and bake at 375°F for 15-20 minutes, until golden.