Friday, November 16, 2012

Butternut Squash Macaroni and Cheese

Whew, I was going to wait to post this one til Monday, but then I realized that I haven't been cooking much lately.  That will definitely change this weekend.  I am going to get a head start on holiday baking this weekend! And hopefully stock up a few recipes before the holiday season gets into its full-on crazy swing.

This recipe was a nightmare, but just for me, I'm sure it will be easy and so pleasant to make for you. In the version you see below, I've made sure to make changes so that you don't have any issues when you make this.  You see I boiled the chicken broth, milk, and butternut squash together and it boiled over... and leaked into my oven... and then I turned the oven on to preheat after salvaging my squash, but I didn't know about the leak... so then my house smelled like burnt milk and chicken broth, which is not a pleasant smell, let me tell you.  Despite my disastrous experience, this mac and cheese turned out great.  It is creamy and delicious.  The squash adds a bit of sweetness and I'm not even sure if I will go back to regular mac and cheese!

Butternut Squash Macaroni and Cheese

Adapted from Martha Stewart and How Sweet It Is

1 pound Cavatappi pasta (or any corkscrew-shaped pasta)
3 to 4 cups butternut squash (my squash was on the larger size)
1 cup low-sodium chicken broth
2 cloves garlic, minced
Salt and pepper
1/4 cup skim milk
1/2 cup 2% plain Greek yogurt
4 ounces Fontina cheese
4 ounces cheddar cheese
3 tablespoons Italian breadcrumbs
2 tablespoons grated Parmesan cheese

Preheat oven to 375 degrees. Combine squash, stock, and garlic in a medium saucepan; bring to a boil over medium-high heat. Reduce heat to medium; simmer until squash is tender when pierced with a fork, about 20 minutes. Remove from heat. Drain slightly (I left about 1/2 cup of broth). Mash contents of saucepan; stir in milk, Greek yogurt, nutmeg, salt, and season with black pepper. Stir to combine.

Meanwhile, bring a large pot of water to a boil. Add noodles; cook until al dente according to package instructions, about 8 minutes. Drain, and transfer to a large bowl; stir in squash mixture, cheddar, and fontina cheese.

Lightly coat a 9x13 inch baking dish with cooking spray. Transfer noodle mixture to dish. In a small bowl, combine breadcrumbs and 2 tablespoons Parmesan; sprinkle evenly over noodle mixture.

Cover with foil, and bake 20 minutes. Remove foil, and turn the oven to broil.  Cook for another 3-5 minutes, until breadcrumbs are browned and crispy.


  1. Hi
    there. The current Food on Friday is all about pasta and noodles! There is already a great collection of dishes
    but it would be great if you linked this
    in. This is the link . Have a good week.

  2. Oh, that's always so frustrating when you think you have a mess cleaned up but it realize too late that it found its way into something else!
    This dish sounds like perfect comfort food!


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