Macaroni and cheese is comfort food at it’s
best, but it can also be healthy!
Aimee Krey with Food of Love shares her recipe
for butternut squash macaroni and cheese!
Butternut Squash Mac & Cheese
3 cups uncooked whole wheat pasta shells
4 cups 1/2-inch peeled & cubed uncooked butternut squash
1/2 of a minced onion- about 1/3 cup
2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
3/4 cup chicken or vegetable stock
1 cup milk. divided
3/4 cup freshly grated smoked gouda cheese- fontina cheese
would work well too
1/4 cup freshly grated parmesan cheese
3/4 cup shredded cheddar
2 tablespoons butter
2 tablespoons fine breadcrumbs
fresh chopped herbs for garnish (sage, basil, cilantro,
thyme)
Preheat oven to 375 degrees F. Prepare water for pasta and
once it comes to a boil, cook pasta according to
directions, then drain.
While water is boiling, heat a large cast-iron (or oven-
safe) skillet over medium-low heat. Add olive oil, then
toss in squash, & onion. Season with salt, pepper and
whatever fresh herbs you are using. Add stock and cover
skillet, cooking for 15-20 minutes, stirring occasionally,
until squash is soft and can easily be mashed. Remove cover
and reduce heat to low. Mash squash with a potato masher or
fork until smooth. Add in 1/2 cup of milk, and all of the
cheeses stirring until melted and smooth, about 5 minutes.
If mixture is too starchy, add in additional milk ,
stirring until sauce is the consistency you want. Stir in
butter, mixing for a minute or so until incorporated. Taste
and season additionally if desired.
Fold pasta into the sauce, so they are all coated. You can
top with additional shredded cheese and breadcrumbs and
bake for 15 minutes or until golden & bubbly. Serve while
hot.
Find more of Aimee’s recipes at food-of-love-mmm.blogspot.com.
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