Butternut Squash Macaroni & Cheese
Recipe type: Pasta
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
Using whole ingredients like whole wheat pasta, coconut oil, and whole milk - while saving calories on the amount of cheese thanks to the squash puree, makes this the perfect pasta dish!
  • 1 pound regular or whole wheat pasta
  • 2 tablespoons coconut oil
  • 2 tablespoons all purpose flour
  • 2 cups whole or 2% milk
  • 2 cups butternut squash puree*
  • ¼ cup shredded cheddar cheese
  • ¼ cup parmesan cheese
  • salt, pepper, and nutmeg - to taste
  • ¼ cup breadcrumbs
  1. Cook pasta al dente and set aside.
  2. Preheat oven to broil.
  3. In a large saucepan, melt the coconut oil and whisk in the flour. Cook for 1-2 minutes and add the milk and squash puree.
  4. Let thicken and add cheese. Season with salt, pepper, and nutmeg.
  5. Fold in the pasta. Place in oven-safe pan and sprinkle with breadcrumbs.
  6. Bake for 5 minutes under broiler until golden brown.
  7. Note: To make squash puree, either roast or boil squash until tender, remove from water if necessary and glen until smooth puree is achieved.
Recipe by Cooking with Books at https://www.cookingwithbooks.net/2016/02/butternut-macaroni-cheese.html