Butternut squash recipes are popping up everywhere, but this one is my favorite. Any chance I have to make a new take on mac and cheese, I take it, for I am a mac and cheese fanatic. Not only is this recipe delicious, it provides the health benefits of butternut squash, which include a high level of beta-carotene, B vitamins and potassium. So, not only will your stomach be thanking you after eating this, your heart, nervous and immune system will as well. Get into this creamy, healthy take on a classic dish.
Ingredients (serves 6-8):
- 2 cups of butternut squash, cubed, then pureed
- Kosher salt and pepper
- 1/2 pound elbow macaroni
- 2 1/2 of heavy cream or half and half
- 3-4 cups of chicken broth
- 2 tablespoons butter
- 1/8-teaspoon ground nutmeg
- 1-tablespoon fresh chopped rosemary
- 2 cups of sharp cheddar cheese, shredded
- 1/2 cup of Parmesan cheese
- 3/4 cup of breadcrumbs
Preheat oven to 400 degrees
Simmer butternut squash in pot over medium heat in chicken broth for about 10 minutes, or until squash is tender. Puree butternut squash in blended with chicken broth until smooth and set aside. Meanwhile, cook macaroni according to directions on the box.
Return pureed squash to the pot and add cream, spices and grated cheese. Slowly mix until cheese is melted.
Put cooked macaroni in casserole dish. Pour butternut squash mix over the noodles and mix until combined. Top off with Parmesan cheese and breadcrumbs. Cook in oven for 8-10 minutes, or just until Parmesan cheese has melted.