Just Garlic's Note:
By cooking your squash in the microwave and making the sauce in a food processor you can save a lot of time and effort. I popped this under the broiler after topping with a bit of parmesan and chives to make a slightly crispy top, but this is also great as a stove top style without that extra step. Many possibilities to customize this--I like adding a pile of green peas.
My Private Note
Units: US | Metric
- 1 medium butternut squash
- 2 tablespoons olive oil
- 1 red bell pepper, large dice
- 1 yellow onion, large dice
- 2 garlic cloves, quartered
- 8 ounces whole wheat macaroni
- 1 cup unsweetened almond milk
- 1 cup vegetable broth
- 1/2 teaspoon chili powder (chipotle if possible)
- 1 cup sharp cheddar cheese, shredded
- 1/2 cup mozzarella cheese, shredded
- parmesan cheese
- 1Carefully pierce the squash (unpeeled, uncut) several times with a small sharp knife. Place on a plate and then cook for 10-15 minutes in the microwave. It is done when a fork can easily pierce through the thickest portion. Remove carefully and allow to cool until safe to handle.
- 2While squash is cooling: heat the olive oil in a large skillet and start boiling a pot of water to cook your noodles. To the heated, oiled skilled: add bell pepper, onion, and garlic. Cook, stirring occasionally to turn, until veggies begin to turn golden-brown in places. Turn off heat under skillet once cooked. Once the water in the pot is boiling, add your noddles and cook until al dente. Turn off the heat under the noodles but don't drain yet.
- 3Now that your squash is cool, start making the "sauce" for your macaroni and cheese. Cut the squash in half lengthwise, scoop out and discard seeds. Then scoop out the flesh and deposit in the bowl of your food processor.
- 4Then also add to the bowl: the cooked onion/pepper mixture, milk, and broth. Process until smooth. Then add seasonings (chile pepper, salt, pepper), process to combine, and taste for seasonings. Make adjustments, then add the cheddar and mozzarella and process again just to combine.
- 5Drain your pasta (it should still be warm), and in a large mixing bowl combine it and the sauce you just made. You can either consume this now, OR:
- 6Pour into a lightly oiled baking dish (I use an 8x8 square glass pan that's about 3 or 4 inches deep). Top lightly with parmesan cheese and chives, then place under broiler until top begins to turn golden brown (5-7 minutes should do it).
Browse Our Top Macaroni And Cheese Recipes
You Might Also Like...View All Macaroni And Cheese Recipes
Nutritional Facts for Easy Butternut Macaroni and Cheese
Serving Size: 1 (451 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 565.4
- Calories from Fat 184
- Total Fat 20.5 g
- Saturated Fat 8.9 g
- Cholesterol 40.7 mg
- Sodium 287.3 mg
- Total Carbohydrate 81.7 g
- Dietary Fiber 11.6 g
- Sugars 8.9 g
- Protein 22.0 g
The following items or measurements are not included:
unsweetened almond milk