If you're ready for fall recipes, try our Baked Butternut Squash Macaroni and Cheese recipe! It's a delicious fall casserole recipes with a scrumptious twist and will be a fall dinner recipe go to!
Baked Butternut Squash Macaroni and Cheese Recipe
Let's talk real quick about Macaroni and Cheese. Warm, bubbly, ooey, gooey, cheesy goodness kind of macaroni and cheese. Are ya with me? A-huh! I thought so. Now, what about your waistline? Not always so happy with all that goodness, huh? \
So, what if we could lighten it up just a bit and not lose an ounce of flavor? Or all the bubbly, ooey goodness? Ya in? That's what I thought! Panko and Parmesan crispy topping makes it over the top yummy! And, bonus... It's another way to sneak some veggies in without the kiddos even knowing!
Are you looking for more easy side dish recipes like our Baked Butternut Squash Macaroni and Cheese?
If you love this Baked Butternut Squash Macaroni and Cheese recipe, check out our Butternut Squash Casserole Recipe too!
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Why You will love our Baked Butternut Squash Macaroni and Cheese
This makes a great meatless main course or a perfect side dish! Ethan had no clue this was anything other than homemade macaroni and cheese.
Just more casserole like. Yeah, that good! You know how serious these kiddos are about their mac & cheese! I'm thinking next time, I may add some BACON. Because, obviously!
How to Make Baked Butternut Squash Macaroni and Cheese
Ingredients you will need to make our Baked Butternut Squash Macaroni and Cheese
- 1 Medium Butternut Squash {3 Cups} peeled, seeded, cut in cubes
- ½ Cup Ricotta Cheese
- 1 Can Low Sodium Chicken Broth
- 1 ½ Cups Milk
- 1 Cup Sharp Cheddar Cheese grate fresh, not bagged
- 1 Box Macaroni I used shells, pick your fav & make according to box directions
- Salt & Pepper to taste
- 1 TSP Cayenne Pepper optional
- 4-5 TBSP Panko Breadcrumbs
- 1 OZ Parmesan Cheese
- Drizzle of Quality Olive Oil
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Instructions for how to make our Baked Butternut Squash Macaroni and Cheese
First, let's preheat that oven to *375 degrees F.
In a large, heavy bottom pot combine cubed squash, chicken stock and milk. Bring that up to just a nice rolling boil, reduce heat and simmer until squash is tender. Should take about 20 minutes.
You're going for the same feel of a potato prior to mashing.
While you're waiting for the squash to get tender, go ahead and prepare macaroni according to box directions. Are your squash cubes tender? Good, now mash those babies up! Mix in all spices to taste.
Using the large pot your squash is in, mix in drained macaroni, ricotta and cheddar cheese along with ½ of the Parmesan. Fill either (1) 9in baking dish or (2) 4in ramekins with squash/noodle mixture. Drizzle top with some olive oil. Sprinkle remaining Parmesan and Panko over the top.
Lightly cover with foil and bake for 20 minutes. Remove foil and bake until nice and golden brown with that ooey, gooey bubbly cheese thing happening. Serve hot!
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Baked Butternut Squash Macaroni and Cheese Recipe
Ingredients
- 3 cups Butternut Squash peeled, seeded, cut in cubes
- ½ Cup Ricotta Cheese
- 16 oz Low Sodium Chicken Broth
- 1 ½ Cups Milk
- 1 Cup Sharp Cheddar Cheese grate fresh, not bagged
- 16 oz Macaroni I used shells, pick your fav & make according to box directions
- Salt & Pepper to taste
- 1 teaspoon Cayenne Pepper optional
- 5 tablespoon Panko Breadcrumbs
- 1 oz Parmesan Cheese
- 1 tablespoon Olive Oil
Instructions
- First, let's preheat that oven to *375.
- In a large, heavy bottom pot combine cubed squash, chicken stock and milk. Bring that up to just a nice rolling boil, reduce heat and simmer until squash is tender. Should take about 20 minutes.
- You're going for the same feel of a potato prior to mashing.
- While you're waiting for the squash to get tender, go ahead and prepare macaroni according to box directions.
- Are your squash cubes tender? Good, now mash those babies up!
- Mix in all spices to taste.
- Using the large pot your squash is in, mix in drained macaroni, ricotta and cheddar cheese along with ½ of the Parmesan.
- Fill either (1) 9in baking dish or (2) 4in ramekins with squash/noodle mixture. Drizzle top with some olive oil. Sprinkle remaining Parmesan and Panko over the top.
- Lightly cover with foil and bake for 20 minutes. Remove foil and bake until nice and golden brown with that ooey, gooey bubbly cheese thing happening. Serve hot!
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