Butternut Squash Mac & Cheese

The winter is ideal for eating a comforting squash dish and what better way to enjoy these nutritious, local veggies than with noodles! To save time, you can also find pre-peeled and chopped squash in some stores. Serve this hearty meal with vegetables, like our Simple Sauteed Greens, steamed broccoli or a salad.

Yield
10 child-size portions
Preparation Time
15 minutes
Cooking Time
Common Allergens
wheat, milk
Equipment List
Stovetop
Large pot
Strainer
Blender
Knife 
Cutting board
Spatula
Ingredients
1 package (454 g)
pasta, prepared according to package directions
1
butternut squash, peeled, seeded and chopped into bite size pieces
½ tsp
salt
½ tsp
ground black pepper
1 tsp
garlic powder
1 tsp
dry mustard
½ tsp
nutmeg
2 Tbsp
olive oil
1 cup
milk
2 cups
shredded cheese (e.g. cheddar)
Instructions

1.    Cook package of pasta according to package directions then drain and set aside.
2.    Meanwhile place stock and chopped squash in a pot, heat to boiling then reduce to simmer until squash is tender, approximately 20 minutes. Drain, reserving the liquid.
3.    Blend squash with spices, olive oil and milk, adding a little of the reserved stock if necessary to make a smooth and creamy sauce.
4.    Add sauce back to pasta pot and heat gently. Stir in cheese then add the pasta. Mix well.

Source: Nicole Fetterly, RD

Mac and cheese
Butternut Squash Mac & Cheese