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Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

Lactose
Avoid this recipe if you are lactose intolerant.

Sodium
This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers, and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten. Use gluten-free pasta in this dish.

 

"Give me a good sharp knife and a good sharp cheese and I'm a happy man." -George R. R. Martin

The refrigerator light goes on...

This is a great variation on Mac and Cheese. It's a few extra steps to roast the squash and sauté the onions but really worth it.

Avoid the temptation to cook the onions until limp. Lightly sautéing the onions keeps them slightly crisp so they add a bit of crunch and sharpness to the dish. The butternut squash is rich and creamy on its own, but roasting it gives a bit of umami flavor. Combining that with three cheeses makes for one of the best Mac and Cheese you will ever eat. The best part is that it makes great leftovers.

 
 

Creamy Butternut Squash Mac and Cheese



Servings: 4 | Serving size: 2 ounces pasta with sauce

Cooking time: 75 minutes (The squash can be roasted ahead of time and refrigerated until needed. This cuts the cooking time to less than 30 minutes - about as long as it takes to cook the pasta.)

This recipe can easily be multiplied and makes great leftovers.

3 tsp. olive oil (divided)
1 small (about 1 1/4 lb.) butternut squash
4 quarts water
8 ounces whole wheat or gluten free elbow pasta
1 large white onion (sliced)
2 ounces semi-soft goat cheese
4 ounces provolone cheese (grated)
1 ounce Parmigiano Reggiano
1 cup 2 % milk
1/4 tsp. salt
to taste fresh ground black pepper

Creamy Butternut Squash Mac and Cheese recipe from Dr. Gourmet

Preheat the oven to 325°F.

Slice the butternut squash in half lengthwise.

Scoop out the seeds and discard.

Place two teaspoons olive oil in a large skillet and put the squash in cut side down.

Place the skillet in the oven and roast the squash for about 45 minutes to an hour until the squash is very soft.

Remove and let cool.

Scoop the squash out of the skin and set aside. Discard the skin.

Place the water in a medium stock-pot over high heat and bring to a boil.

Add the pasta and cook for about 12 to 15 minutes. Do not overcook – the pasta should be cooked al dente.

While the pasta is cooking place the remaining 1 teaspoon olive oil in the skillet over medium high heat.

Add the onion and cook for about 10 minutes, stirring frequently. Adjust the heat to lightly cook the onions but not make them limp.

Add the butternut squash, goat cheese, provolone cheese, parmesan, milk, salt, and pepper to the skillet over medium high heat.

Fold together gently. Adjust the heat to not burn the sauce.

When the pasta is done, drain and add to the pan with the cheese mixture.

Fold together gently.

Serve.

Nutrition Facts

Serving size = about 2 cups

Servings = 6

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Amount Per Serving

Calories 490 Calories from Fat 162
  % Daily Value
Total Fat 18g
    Saturated Fat 9g 45%
    Monounsaturated Fat 3g
    Trans Fat 0g
Cholesterol 33mg 12%
Sodium 448mg 19%
Total Carbohydrates 62g 21%
    Dietary Fiber 9g 36%
    Sugars 9g
Protein 23g
Vitamin A 240% Vitamin C 45%
Calcium 8% Iron 15%
Vitamin K 4mcg Potassium 591mg