Baked Butternut Squash Mac and Cheese
Servings
6Serving size
about 2 cupsThis recipe can easily be multiplied using multiple pans, and makes amazing leftovers.
Ingredients
| 2 tsp. Olive oil |
| 2 1/2 pound Butternut squash (halve lengthwise and remove seeds) |
| 4 large Egg(s) |
| 2 cup 2% milk |
| 8 ounce Reduced fat white cheddar cheese (grated; divided) |
| 1 tsp. Dried marjoram |
| 1/2 tsp., leaves Dried thyme |
| 1/2 tsp. Salt |
| 1 to taste Black pepper |
| 12 ounce Whole wheat Fusilli (or gluten-free pasta)(do not cook ahead of time) |
Instructions
When the oven is hot, add the oil to the pan and then add the butternut squash, cut side down.
Roast for 45 minutes.
Remove the squash to a cutting board or plate and let cool.
Cut the squash into 3/4 inch chunks by slicing lengthwise and then crosswise to form a grid. Slice downward but not through the skin. Scoop out the chunks with a spoon. Discard the skin. (The squash can be roasted ahead of time and kept in the refrigerator until you're ready to assemble the mac & cheese for baking.)
Combine the eggs and milk in a large mixing bowl.
Whisk until smooth.
Add 6 ounces of the grated cheese, marjoram, thyme, salt, pepper, and uncooked pasta and fold together until blended. Fold in the squash.
Pour into a 12 x 9 inch oblong Pyrex dish.
Cover with foil and cook for 40 minutes.
Uncover and top with the rest of the cheese.
Cook for another 10 minutes, or until the cheese is melted, and serve.
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Special Diet Information
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Lactose
Avoid this recipe if you are lactose intolerant.
Recipe Notes
There are two ways to make your Mac and Cheese: creamy (in a pot) or baked. The latter is super easy and it makes amazing leftovers and is even pretty good cold for lunch the next day.
The process is also pretty simple. For this butternut squash version there is the extra step of roasting the squash. One could, for example, make this Mac and Cheese without the butternut squash to serve as a side dish, but the veggies make it a complete meal at just about 500 calories and 9 grams of fiber.
Using the marjoram and thyme really makes this dish shine but you could try almost any dried herb that you love.