Serves: 6 – 8
Who doesn’t love carbs?! One of my favorites is Mac and Cheese yet it’s hard to find something healthy that satisfies my craving for the stuff in the pretty blue box. Well here it is! After lots of experimentation, here’s a version is both healthy and yummy! It skips the milk and eggs altogether, cuts out half the cheese and uses butternut squash to make it thick and rich. I promise you wont miss Kraft!
- 1 small to medium butternut squash
- 1lb of dry pasta
- 2 cloves of garlic
- ¼ cup Parmesan cheese
- 2 tbsp shredded cheddar (or whatever melty cheese you have on hand)
- ¼ cup water (optional)
- 1 tbsp EVOO
- Salt and pepper
- Preheat the oven to 400F
- Meanwhile, peel the butternut squash and cut into 2-inch cubes
- Toss the butternut squash in the EVOO and place on a baking sheet
- Roast the squash for 30 minutes or until very tender. Allow the squash to cool for 5 minutes
- While the squash cools, bring a large pot of water to a boil and make the puree
- Toss 2 ½ – 3 cups of the roasted squash into a food processor with the garlic, Parmesan cheese and a pinch of salt and pepper. Pulse until smooth. You can use a smidge of water if necessary to thin the sauce and make it easier to process.
- Cook the pasta al dente, drain and return to the pot
- Add the puree to the pasta with the shredded cheese. Stir until the mixture is combined and the cheese is melted.
- Serve hot and enjoy! This makes a great side dish or a hearty lunch!
- I topped this with a bit of chopped parsley and caramelized red onion but try any of the following:
- Crumbled bacon
- Toasted bread crumbs
- Scallions or chives
- Fresh tomato
- Pair with a pint of Left Hand Brewery’s Milk Stout…it compliments the sweetness of the squash.