We tend to associate butternut squash with soup. But the winter squash’s mild nutty flavor and richness makes it delicious not only in soups but with pasta as well. This recipe takes the traditional macaroni and cheese recipe, trims down the fat content and eliminates cholesterol. And by replacing cheese with butternut squash, this mac and “cheese” offers plenty of antioxidants, vitamin C, vitamin E and beta-carotene.
Start to finish: 35 minutes
- 1 medium butternut squash peeled, seeded and chopped
- 6 cups vegetable stock
- 1 medium onion, diced
- 2 stalks celery, chopped
- 3 tablespoons corn starch
- 3 tablespoons cold water
- Salt and pepper, to taste
- 1 pound cavatappi pasta, cooked and drained
- Place butternut squash, vegetable stock, onion and celery in a stovetop stock pot. Bring to a simmer and let cook for about 35 minutes or until squash is tender and mushy. In a blender or food processor, puree the mixture until smooth and creamy.
- In a small bowl, mix the corn starch and water together and add to the pureed squash mix. Bring back to a simmer until slightly thickened. Season with salt and pepper if you like.
- Add the cooked pasta to the puree and stir until combined.
- Place in a 9x13 baking dish and cover with foil. Bake at 350 F for 15-20 minutes until bubbly and hot.
Options: Before baking, add panko breadcrumbs to the top for a crunchy texture, or top with your favorite brand of vegan cheese.
Nutrition information per serving:
Makes 12 servings
Serving size: 1 cup
Fat: 1 g
Sodium: 0.3 g
Carbohydrates: 43 g
Fiber: 4 g
Sugars: 5 g
Protein: 6 g
Wanting more butternut squash recipes? Try these.