Getting my kids to eat veggies is easy, getting my husband to eat veggies not so much. I never would have considered making him butternut squash macaroni & cheese. He’s been looking at recipe books and magazines and finding new and interesting recipes to try. While looking at the Cooking Light magazine he found this butternut squash macaroni and cheese recipe and asked me to cook it for him. He ate it, He didn’t love it, but he ate it even as left overs. I did modify it to our tastes.
It was a little more work than regular mac and cheese but much healthier. We cooked the squash.
Cooked the noodles
blended it all in the blender
and cooked it in the oven.
Butternut Squash Macaroni & Cheese Recipe
Ingredients:
3 cups butternut squash
1 1/4 cups chicken broth
1 1/2 cups fat-free milk
1 teaspoon salt
1/2 teaspoon pepper
2 cups cheddar cheese
1 lb pasta
Directions:
Preheat the oven to 375
Combine the squash, broth, milk in a medium sauce pan.
Bring to a boil over medium heat
Reduce heat to medium and simmer until the squash is tender (about 25 minutes)
Remove from heat
Place the hot squash in a blender
Add the salt and pepper
Remove the center piece of the lid to let the steam out
Secure the lid
Place a towel over the whole to keep it from spilling and blend until smooth
Combine the squash mixture with the cheese
Cook pasta according to directions on the box
Spread into a 13 x 9 coking dish
Bake for 25 minutes
