butternut squash macaroni and cheese

With a creamy butternut squash puree that's mixed together with a fresh Parmesan and cheddar cheese sauce, this recipe comes together in 30 minutes!
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Course: Main Course
Cuisine: American
Keyword: butternut squash macaroni and cheese, macaroni and cheese recipe, stovetop macaroni and cheese
Prep Time: 10 minutes
Cook Time: 15 minutes
Servings: 6
Calories: 260kcal

Ingredients

Butternut Squash Puree

  • 1 large butternut squash peeled, seeded, and cut into 1/2 inch cubes - or 1 (15-ounce bag) frozen cubed butternut squash (do not thaw)
  • 1 1/2 cups water
  • 1 1/2 tablespoons finely chopped sage - can also use dried spice
  • 1 1/2 tablespoons fresh thyme sprigs - can also use dried spice
  • 1 cup vegetable broth
  • 1 teaspoon Kosher salt
  • 1 teaspoon pepper

Butternut Squash Macaroni and Cheese

  • 1 tablespoon ghee - or butter
  • 1 tablespoon tapioca starch - can also use arrowroot, cornstarch or flour
  • 3 cloves garlic, minced
  • 1 1/2 cups almond milk - any milk is fine
  • 1 tablespoon Dijon mustard
  • 2 8-ounce boxes Modern Table® Elbows - cooked to package directions
  • 1 1/2 cups grated sharp cheddar cheese - about 6 ounces
  • 1/4 cup finely grated Parmesan cheese - plus more for garnish

Instructions

  • To a large pot, cover cubed butternut squash (fresh or frozen) with 1 1/2 cup water. Simmer over medium heat, until squash is tender about 10-20 minutes. (If using frozen squash, it will be tender at about 10 minutes, if fresh, it will be tender closer to 20 minutes. Do not overcook). Turn off the heat and transfer tender squash to a blender.
  • To a blender, add butternut squash, sage, thyme, vegetable broth, salt and pepper. Puree until smooth and creamy. Set aside. Meanwhile, cook Modern Table® Elbows according to package directions.
  • Melt ghee in the skillet. Add garlic, and cook, stirring frequently, until fragrant, about 2-3 minutes. Whisk in tapioca starch until lightly browned, about 1 minute. Gradually whisk in almond milk, butternut squash puree and Dijon mustard. Bring to a boil; reduce heat and simmer, stirring occasionally, until reduced and slightly thickened, about 3-4 minutes.
  • Add the cooked Modern Table® Elbows, cheddar, and Parmesan. Stir until the pasta is evenly combined and the cheeses are melted. Top with additional Parmesan if desired.

Nutrition

Serving: 1g | Calories: 260kcal | Carbohydrates: 32g | Protein: 12g | Fat: 7g | Fiber: 4g
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