Butternut Squash Macaroni & Cheese
"Thankfully the heavy sauce makes this great for whole-wheat pasta as well...even try it with a cheesy or sausage tortellini!
Enjoy experimenting with different cheeses or mixtures thereof. I've even added some heat with cayenne or using a jalapeno cheese (if not fresh jalapenos, but i love the heat!) Also try adding some sausage (I've done both sweet and spicy italian sausage and a mixture thereof) or prosciutto.
Nota Bene: pre/cook time varies depending on your multi-tasking abilities....I estimated on the upper range of time required."
- Ready In:
- 50mins
- Ingredients:
- 7
- Serves:
-
4-6
ingredients
- 1 butternut squash
- 6 cups whole wheat pasta
- 1⁄2 cup fresh chives, chopped
- 4 large tomatoes, diced
- 1 cup cheese (goat, cheddar, swiss, or mix)
- 1⁄2 cup plain yogurt
- vanilla yogurt
directions
- 1. Put a pot of salted water on the boil for pasta. Take a butternut squash and stab it a few times, making sure you get in deep enough to penetrate the seed cavity. Put in the microwave on high for 7 minutes, turn and cook for another 7 or until soft.
- 2. Cook pasta.
- 3. Remove butternut squash, cut it in half, and scoop out seeds.
- 4. Scoop out the flesh - it should be nice and soft.
- 5. Combine the squash flesh with about 1 1/2C skim milk and lots of salt and pepper. Whisk the mixture together and bring to a simmer adding a pinch of cayenne. Stir in your cheese until nice and melty.
- 6. Remove from heat and stir in the tomatoes and chives. Combine with noodles and yogurt.
- 7. Put in a casserole and bake at at 425 for ten minutes.
- 8. Broil for five minutes.
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Reviews
-
I used goat cheese and a little cheddar. Next time I'll use all goat cheese. I'll probably roast the butternut squash as well because that seems to keep in more moist. It was excellent though and I will make often. Thanks for the recipe.
RECIPE SUBMITTED BY
<p>I am university student and quasi-housewife to my workaholic significant other, who is a phenomenal cook and serious foodie as well. We enjoy undertaking complicated cooking projects to help wind down after a long day...most days we don't get to eat until close to midnight, thanks to his work schedule, our gym time, and our cooking projects. </p>
<p>Our current food interests have been on curries, steak, shellfish, and healthy desserts. The ethnic theme has mostly been Indian and Creole. We like incorporating a lot of spice and experimenting with rare or exotic ingredients.</p>
<p>But we enjoy our wine (we keep a journal) and time together as we cook. When time allows, we will enjoy a nice after-dinner drink (tailored to our dessert choice of course), usually a spicy sipping rum like Zaya or Zacapa or a glass of cognac or tawny port. So we enjoy experimenting with desserts to suit or incorporate various spirits or dessert wines. And trying to find some healthy options so we can enjoy our wine or *****tail with a little less guilt! </p>
<p>But we do love to indulge! And love entertaining family and friends to sample new creations or enjoy some our famous concontions. </p>
<p>Currently, I am experimenting with creating a recipe list that incorporates the philosophy of the best facets of different diet plans while maximizing the benefits of combining the nutritional content of the foods with the health benefits of various spices in order to create nutritionally balanced meals. Just for fun and some interested friends. I'll create a recipe list when I have made more progress.</p>
