Butternut Squash Mac & Cheese
Butternut Mac and Cheese by Judy Doherty
Butternut Squash Mac & Cheese
- Yield: Serves 4-6 1x
Description
Photographer Judy Doherty used butternut squash to bump up the flavor and nutrition in this mac & cheese. Find more of Judy’s work at judydohertyphotography.com.
Ingredients
- 10 ounces butternut squash (fresh or frozen)
- 2 cups elbow macaroni (or your favorite pasta shape)
- 2 tablespoons extra virgin olive oil
- 1/2 onion, chopped
- 1 teaspoon bouillon powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon Korean pepper or red pepper flakes
- 1 1/2 cups milk, room temperature
- 1/4 cup grated Parmesan cheese
- 1 cup grated shredded cheddar cheese
Instructions
If you’re starting with a whole butternut squash, peel it and slice into ¾-inch cubes. Weigh out a pound of the squash and reserve the rest for another use. (Frozen butternut squash cubes work equally well.)
Cook the macaroni according to package instructions. Drain and reserve for the next step.
Preheat oven to 390°F.
Heat olive oil in a large pot or Dutch oven. Add the chopped onion and the butternut squash and sauté until the onion is golden about 3–5 minutes. Stir often. Add milk, bouillon powder, garlic powder, and pepper. Cook until the squash is soft, about 8 minutes. Add the Parmesan and puree with an immersion blender. Add the cooked macaroni and reheat gently.
Pour the mixture into a buttered baking dish. Spread level, then top with the grated cheddar cheese. Bake in the preheated oven for 10 minutes. Serve hot.
- Category: Entrée
