Mac & cheese with butternut squash
By Julie Van Rosendaal
on September 09, 2013
This version uses a food processor
to combine the ingredients
for the cheese sauce – including
puréed squash. Serve it straight
from the pot, or scatter with
buttered crumbs and cheese
and bake for a crusty top.
1/2 lb macaroni or other small pasta,
such as shells
2 cups (500 ml) peeled, cubed
butternut, acorn or Hubbard squash
3 cups (750 ml) grated old cheddar
or Gouda cheese
1 1/2 cups (375 ml) milk
2 tbsp (30 ml) all-purpose flour
1/4 tsp (2 ml) salt
1/4 tsp (2 ml) pepper
1. In a large pot of boiling water, cook the
pasta according to the package directions,
or until al dente. Drain and return to the
pot; set aside, off the heat. Meanwhile, in a
smaller saucepan, cook the squash in boiling
water for 20 minutes, or until very soft.
2. Drain the squash and place it in the bowl
of a food processor; pulse until smooth.
Add the cheese, milk, flour, salt and
pepper and pulse to combine.
Add the cheese mixture to the pasta
in the pot and place over medium heat.
Cook, stirring, for a few minutes,
until the mixture bubbles and turns
into cheese sauce. Let it cook for at least
a minute, then serve.
313 calories, 11 g fat
(7.2 g saturated, 3.2 g monounsaturated,
0.6 g polyunsaturated), 36 mg cholesterol,
34.7 g carbohydrate,
15.1 g protein, 1.8 g fibre.
Originally published in ParentsCanada magazine, October 2013.
By Julie Van Rosendaal |
September 09, 2013