Description
Roasted butternut squash adds sweetness and creaminess to this comforting mac and cheese. A crispy panko topping adds a delightful crunch.
Ingredients
Units
Scale
- 3 lbs (1361 g) butternut squash
- 1/4 cups (59 ml) water
- 1 lbs (454 g) cavatappi
- 3 Tbsp plain Greek yogurt
- 1 1/2 cups (355 ml) nonfat milk
- 1 1/4 cups (296 ml) low sodium vegetable or chicken broth
- 1 1/2-2 tsp coarse salt
- 1/2 tsp ground black pepper
- 1/4 tsp each nutmeg and cayenne pepper
- 3 Tbsp salted butter
- 2 1/2 cups (592 ml) shredded marble jack cheese
- 1/2 cups (118 ml) shredded Gruyere cheese
- 1/2 cups (118 ml) shredded Parmesan cheese
- 1/2 cups (118 ml) panko breadcrumbs
- 1/4 cups (59 ml) chopped fresh parsley
Instructions
- Preheat oven to 375°F (190°C).
- Cut butternut squash in half, lengthwise, scoop out seeds, place in a baking dish flesh side down, pour water into the baking dish, and roast for 35-40 minutes, until soft.
- Scoop out the cooked flesh, discard the skin, and set the squash flesh aside.
- Cook pasta according to package directions, omitting salt, then drain and set aside.
- Place butternut squash, Greek yogurt, milk, chicken broth, salt, black pepper, nutmeg, and cayenne in a blender and puree until smooth. If squash is still hot, remove the plastic cap from the blender lid and place a kitchen towel over it to allow steam to escape.
- Heat butter in a saucepan and add squash puree. Add marble jack, Gruyere, and half of the Parmesan cheese; cook on medium, stirring, until cheese is melted. Taste and adjust seasoning as needed.
- Coat a 13×9 baking dish with cooking spray. Add cooked pasta to the baking dish and pour in the squash/cheese sauce. Stir until combined.
- Bake in the preheated oven for 20 minutes.
- Remove from oven, turn oven to low broil, top pasta with remaining Parmesan cheese and breadcrumbs, spray top with cooking spray, and broil for 4-5 minutes, until top is browned, rotating dish if necessary.
- Remove from oven and sprinkle with parsley.
Notes
- For a richer flavor, use whole milk instead of nonfat milk.
- To make this recipe ahead, prepare the squash puree and cheese sauce separately. Combine and bake just before serving.
- If you don’t have panko breadcrumbs, you can substitute crushed crackers or bread crumbs for a similar crunchy topping.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 450
- Sugar: 10
- Sodium: 600
- Fat: 25
- Saturated Fat: 15
- Unsaturated Fat: 8
- Carbohydrates: 50
- Fiber: 5
- Protein: 15
- Cholesterol: 40