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Baked Butternut Squash Macaroni and Cheese | The Rebel Chick
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Baked Butternut Squash Macaroni and Cheese Recipe

Course Entree
Author Jennifer

Ingredients

  • 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 teaspoon Cayenne Pepper optional
  • 4-5 tablespoon Panko Breadcrumbs
  • 1 OZ Parmesan Cheese
  • Drizzle of Quality 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!