Ingredients: |
Ingredients: 16 oz. Pasta (Penne, Fussili, or Elbow Macaroni all work great in this)
3 c. Butternut Squash, cubed
1 1/2 c. Milk
1 c. Sharp Cheddar Cheese, grated
1 c. Low-sodium Chicken Broth
Pinch of freshly grated nutmeg
Pinch of freshly grated pepper
3/4 t. Salt
1/4 c. Fine breadcrumbs
1 T. Olive oil
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Directions: |
Directions:Preheat oven to 375º
Combine squash, chicken stock and milk in a large saucepan. Bring to a boil over medium-high heat. Reduce heat to medium, and simmer until the squash is tender (if you can easily pierce it with a fork, it's done), about 20 minutes.
Remove squash and liquid from heat, and mash the contents. I've done this with a wooden spoon, a whisk, pretty much anything I have on hand. If you have a potato masher (I don't), you will have an easier time doing this! After it's all mashed, stir in the nutmeg, pepper and salt.
Bring a large pot of water to a boil and cook your pasta according to the package directions (till al dente), about 8 minutes. Drain, and add the squash mixture and grated sharp cheddar. Mix until just combined.
Lightly spray a 9" baking dish with cooking spray. Pour the pasta into the pan, and sprinkle the top with breadcrumbs (and/or parmesan works great too if you have some on hand).
Cover with foil and bake 20 minutes; remove foil and bake another 30 to 40 minutes till the top is crisp and golden. |
Personal
Notes: |
Personal
Notes: If you buy the pre-cubed and ready-to-use Butternut Squash! It makes this dish so easy and much faster. Of course, if you have easy access to the whole fresh squash, use that.
The idea of whole Nutmeg may sound intimidating, but it's so easy to store in your cupboard and grate it with a small cheese grater just as needed. The flavor is amazing, and really does make this dish that much better.
GLUTEN FREE: Use the Brown Rice Penne Pasta from Trader Joe's or any other gluten-free pasta alternative. Skip the breadcrumbs and just sprinkle parmesan and a little butter on top.
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This recipe for Easy Butternut Squash Mac n' Cheese is from