Butternut Squash Mac and Cheese

Written By Judy Doherty, MPS, PCII
Butternut Squash Mac and Cheese

Butternut Squash Mac and Cheese

Yield 8
Author Judy Doherty
Prep time
5 Min
Cook time
6 Min
Total time
11 Min
This delicious pasta classic is made with a butternut squash cream sauce. Make it a meal by topping with canned tuna.
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Ingredients

  • 1 pound package of macaroni pasta
  • 1 tsp olive oil
  • 1 cup chopped onion
  • 1 pound package of frozen cubed butternut squash
  • 1 cup low-sodium vegetable broth
  • 1/2 cup half-and-half cream
  • 1 tsp garlic powder
  • 1 tsp ground ginger
  • 1/2 tsp red pepper flakes
  • pinch paprika
  • 2 tablespoons grated Parmesan cheese
  • 1/8 cup shredded cheddar cheese

Instructions

  1. Cook the macaroni according to package instructions. Drain. Rinse. Reserve for the next step.
  2. Saute the onion in the olive oil in a Dutch Oven pan. Cover and cook until the onion is translucent.
  3. Add the seasonings, butternut squash, and broth. Bring to a boil, lower heat to a simmer, and cook until the onion and squash are very tender and soft. Add the cream. Bring to a boil. Use a blender or vertical blender to puree smooth.
  4. Stir in the Parmesan cheese and the macaroni.
  5. Pour into a casserole dish. Add the cheddar cheese on the top.
  6. Bake for 10 minutes at 425 degrees.
  7. Serve hot.

Nutrition Facts

Calories

316

Fat

8 g

Sat. Fat

4 g

Carbs

52 g

Fiber

4 g

Net carbs

49 g

Sugar

4 g

Protein

10 g

Sodium

46 mg

Cholesterol

20 mg
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Judy Doherty, MPS, PCII

Judy’s passion for cooking began with helping her grandmother make raisin oatmeal for breakfast. From there, she earned her first food service job at 15, was accepted to the world-famous Culinary Institute of America at 18 (where she graduated second in her class), and went on to the Fachschule Richemont in Switzerland, where she focused on pastry arts and baking. After a decade in food service for Hyatt Hotels, Judy launched Food and Health Communications to focus on flavor and health. She graduated with Summa Cum Laude distinction from Johnson and Wales University with a BS in Culinary Arts, holds a master’s degree in Food Business from the Culinary Institute of America, two art certificates from UC Berkeley Extension, and runs a food photography & motion studio where her love is creating fun recipes and content.

Judy received The Culinary Institute of America’s Pro Chef II certification, the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year. Her enthusiasm for eating nutritiously and deliciously leads her to constantly innovate and use the latest nutritional science and Dietary Guidelines to guide her creativity, from putting new twists on fajitas to adapting Italian brownies to include ingredients like toasted nuts and cooked honey. Judy’s publishing company, Food and Health Communications, is dedicated to her vision that everyone can make food that tastes as good as it is for you.

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