Imagine my excitement when a Blue Apron email a few years back advertised a baked butternut squash mac and cheese, I signed up. It was so good, but still very fatty at more than 700 calories per serving. So, let’s make that a little healthier.
This dish has become a staple on our Thanksgiving table. Try it out and let me know what you think!
Baked Butternut Squash Mac and Cheese
Ingredients
- 1/2 butternut squash cubed
- 2 T butter
- 2 T whole wheat flour
- 1 c 1% lowfat milk
- 1 c reduced fat sharp cheddar cheese
- 1/4 t cinnamon
- 8 oz whole wheat penne
Instructions
- Preheat oven to 425.
- Boil pasta, per directions. Once al dente, strain, reserving the pasta water. Set cooked pasta aside.
- Bring the reserved pasta water, adding additional water if needed. Boil the butternut squash in reserved water until fork tender.
- Drain, reserving 1/2c water. Puree squash in a blender or food processor. Set aside.
While the squash cooks
- Melt butter in a large pan over medium-high heat. Slowly whisk in flour.
- Cook over medium-high heat for 1-2 minutes, until lightly brown.
- Whisk in the milk slowly, mixing to ensure there are no clumps (3-4 minutes).
- Add 1/2c grated cheese slowly, mixing to ensure absorbed.
- Reduce heat to simmer. Season lightly with pepper.
- Simmer 4-5 minutes, or until sauce begins to thicken. Remove from heat.
- Using a slotted spoon, add in the tender butternut squash.
- Mix squash into sauce.
- Once combined, add in cinnamon and 1/2 chopped sage. Season with salt and pepper to taste.
- Add in reserved water and pasta.
- Transfer into a 8x10 baking dish.
- Top with remaining sage and cheese.
- Bake for 5-7 minutes, or until cheese is melted.