Butternut Squash Macaroni & Cheese
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!
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Ingredients
- 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
Instructions
- Cook pasta al dente and set aside.
- Preheat oven to broil.
- 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.
- Let thicken and add cheese. Season with salt, pepper, and nutmeg.
- Fold in the pasta. Place in oven-safe pan and sprinkle with breadcrumbs.
- Bake for 5 minutes under broiler until golden brown.
- Note: To make squash puree, either roast or boil squash until tender, remove from water if necessary and glen until smooth puree is achieved.
Servings: 4 servings