Butternut Squash Mac and Cheese
Butternut squash is rich in vitamin A and provides a creamy and sweet flavor to the classic mac and cheese dish.
This is vegetarian and high protein recipe. Dish can be prepared in 55 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 10.
Butternut Squash Mac and Cheese
Ingredients
Instructions
-
Preheat the oven to 375°F (190°C).
-
Cut the butternut squash in half lengthwise and remove the seeds. Place the halves on a baking sheet, cut side down, and roast for about 45 minutes, or until the flesh is tender.
-
While the squash is roasting, cook the elbow macaroni according to package instructions. Drain and set aside.
-
In a large saucepan, melt the butter over medium heat. Add the flour and whisk until smooth. Cook for 1-2 minutes, until the mixture is lightly golden.
-
Slowly whisk in the milk, garlic powder, paprika, salt, and black pepper. Continue whisking until the mixture thickens, about 5 minutes.
-
Remove the roasted squash from the oven and let it cool slightly. Scoop out the flesh and add it to the saucepan. Use a potato masher or fork to mash the squash into the sauce.
-
Stir in the cooked macaroni and cheddar cheese until well combined.
-
Transfer the mixture to a greased baking dish and sprinkle with additional cheese, if desired.
-
Bake for 20-25 minutes, or until the top is golden and bubbly.
-
Let the dish rest for 5 minutes before serving.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 450kcal
- % Daily Value *
- Total Fat 20g31%
- Total Carbohydrate 50g17%
- Sugars 10g
- 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.
