Butternut Squash Mac and Cheese

Servings: 8 | Amount Per Serving: 1 cup

• Calories: 275 | Total Fat: 7g
• Carbohydrates: 43g | Saturated Fat: 4g
• Sugar: 5g | Protein: 13g
• Sodium: 462mg | Cholesterol: 21mg
• Fiber: 4.5g

• Prep Time: 15mins
• Cook Time: 1hr
• Total Time: 1hr 15min

Ingredients

• 1) Olive oil spray
• 2) Kosher salt
• 3) 1lb (454g) cubed butternut squash
• 4) 10oz (283g)whole wheat elbow pasta
• 5) 1.5 cups low sodium vegetable broth, divided
• 6) 0.5 teaspoon onion powder
• 7) 0.5 teaspoon garlic powder
• 8) Freshly ground black pepper, to taste
• 9) 0.25 cup panko breadcrumbs
• 10) 2 tablespoons freshly grated Parmesan cheese
• 11) 1 tablespoon unsalted butter
• 12) 1 medium shallot, minced
• 13) 0.25 cup all-purpose flour
• 14) 2 cups skim milk
• 15) 0.5 cup shredded gruyere cheese
• 16) 0.5 cup shredded cheddar cheese
• 17) Chopped chives, optional, for garnish

Steps

• 1) Preheat oven to 375ºF | 190ºC. Spray a 9” x 11” glass baking dish with oil and set aside.
• 2) Bring a large pot of salted water to boil. Add squash and boil until tender, 5-6 minutes*.
• 3) When fork tender, transfer squash with a slotted spoon to a blender.
• 4) Add pasta to boiling water and cook according to package directions. When cooked, drain and put back into the pot.
• 5) Meanwhile, add 0.5 cup vegetable broth, onion powder, garlic powder, 0.5 teaspoon salt and pepper to the blender with the squash. Blend until smooth and creamy.
• 6) In a small bowl, combine breadcrumbs, Parmesan, 0.25 teaspoon salt and pepper. Set aside.
• 7) Melt the butter in a medium sauce pot over medium heat. Add the shallots and sauté 2 minutes. Sprinkle the flour evenly over the shallots and cook another minute.
• 8) Add the remaining 1 cup broth and milk and whisk to combine. Bring sauce to a boil, then reduce heat to medium-low and cook 5 minutes, whisking frequently.
• 9) Remove pot from heat and whisk in cheese, pureed squash, 1 teaspoon salt, and pepper to taste.
• 10) Add sauce to noodles, gently mix to combine, then transfer mixture to prepared baking dish.
• 11) Sprinkle with breadcrumb mixture and bake 25 minutes. Switch oven to high broil and broil for 2-3 minutes, or until crumbs are starting to brown.

Notes

• 1) Pre-bake the dish does look very runny, but as long as you whisk according to the recipe and then bake, the liquid evaporates to a normal consistency.
• 2) *Roast the butternut squash with some seasoning instead of boiling it.
• 3) Switch between different cheeses with no problem.