Butternut Squash Mac and Cheese

By What To Eat

Published Feb 24, 2014

When it comes to comfort food, does it get any better than gooey homemade macaroni and cheese? Instead of a typical heavy sauce laden with butter, Chef Candice Kumai calls upon on an unlikely hero in this lightened up version: butternut squash, which adds a rich flavor to the dish and mimics the creamy texture and even color of a traditional cheddar sauce. You’ll still taste plenty of cheese – the shredded Swiss cheese is melted heavenly on top – but you’ll save hundreds of calories and sneak in a sweet, antioxidant-packed veggie. Almond milk, panko bread crumbs and even red pepper flakes (they’re optional) are also used to help make this recipe a winning “Meatless Monday” concoction the whole family will love – one that can be prepped, cooked, and on the table in under an hour.


Chef Candice Kumai’s Healthy Macaroni and Cheese Recipe
Ingredients

• 3 pounds squash, butternut, peeled, halved, seeded, quartered
• 2 cup(s) almond milk, unsweetened
• 2 cup(s) broth, chicken, less sodium
• 6 clove(s) garlic, smashed
• 1 pounds pasta, elbow macaroni
• 3/4 cup(s) bread crumbs, panko (Japanese-style)
• 1 tablespoon parsley, flat-leaf, fresh, chopped
• 1/2 teaspoon salt, coarse
• 2 clove(s) garlic, fresh, minced
• 1/2 teaspoon pepper, red flakes
• 3/4 cup(s) cheese, Swiss, shredded
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  Preparation

  1. Preheat the oven to 375-degrees F. Spray a 13-by-9-inch baking dish with nonstick cooking spray. Set aside.
  2. Place a large pot over medium heat. Add the squash, almond milk, broth, garlic, and thyme. Simmer until the butternut squash is fork tender.
  3. Remove the thyme sprigs from the butternut squash mixture. Transfer the squash mixture, including the liquid, to a food processor or blender. Puree until the mixture is velvety smooth.
  4. Meanwhile, cook the macaroni to al dente (with a bite) in boiling salted water. Drain and rinse with cool water.
  5. Spread out the macaroni in the prepared baking dish. Pour the squash puree over the pasta.
  6. To prepare the topping: In a large mixing bowl, combine the breadcrumbs, parsley, salt, garlic, and red pepper flakes (if using). Spread evenly over macaroni. Cover the baking dish with aluminum foil.
  7. Bake for 35 minutes until bubbly.Remove the foil from the baking dish. Sprinkle the cheese evenly over the top and bake for an additional 5 minutes.