Baked Butternut Squash Macaroni and Cheese Recipe
Baked Butternut Squash Macaroni and Cheese, easy side dish recipe with All The Cheesy Goodness You Want In A Macaroni and Cheese Recipe
Servings 8 Servings
Calories 410kcal
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!
Nutrition
Serving: 1g | Calories: 410kcal | Carbohydrates: 57g | Protein: 18g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 30mg | Sodium: 248mg | Potassium: 476mg | Fiber: 3g | Sugar: 5g | Vitamin A: 5997IU | Vitamin C: 11mg | Calcium: 281mg | Iron: 2mg