Butternut Squash and Three-Cheese Mac
Butternut squash is rich in vitamin A, which is important for vision health.
This is vegetarian and high protein recipe. Dish can be prepared in 70 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 13.
Butternut Squash and Three-Cheese Mac
Ingredients
Instructions
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Preheat the oven to 375°F (190°C).
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Cut the butternut squash in half lengthwise and remove the seeds. Place the squash halves on a baking sheet, cut side down, and roast for about 45 minutes, or until tender.
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While the squash is roasting, cook the macaroni according to package instructions. Drain and set aside.
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In a large saucepan, melt the butter over medium heat. Stir in the flour and cook for 1 minute. Gradually whisk in the milk and continue cooking until the mixture thickens.
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Add the cheddar cheese, gruyere cheese, and parmesan cheese to the saucepan, stirring until melted and smooth.
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Stir in the nutmeg, salt, and black pepper.
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Remove the roasted squash from the oven and scoop out the flesh. Mash the squash and add it to the cheese sauce, stirring until well combined.
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Add the cooked macaroni to the sauce and mix until evenly coated.
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Transfer the mac and cheese mixture to a baking dish.
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In a small bowl, combine the panko breadcrumbs and parsley. Sprinkle the breadcrumb mixture over the mac and cheese.
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Bake for 20 minutes, or until the top is golden and crispy.
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Let the dish rest for 10 minutes before serving. Enjoy!
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 450kcal
- % Daily Value *
- Total Fat 20g31%
- Total Carbohydrate 50g17%
- Sugars 5g
- Protein 15g30%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
