"Oven roasted pumpkin blended with milk and mixed with pasta and cheese for a lighter mac & cheese."
Butternut Squash Mac and Cheese
5
- ★★
- ★★
- ★★
- ★★
- ★★
Jump to Section
- Recipe Card
Prep time 5mins
Cook time 45mins
Serves or Makes: 4
Recipe Card
ingredients
- 250 grams uncooked pasta shells
- 250 grams sliced butternut squash
- 1 teaspoon salt
- 2 tablespoon olive oil
- 100 grams grated swiss cheese
- 125 grams fresh mozzarella
- 1/2 teaspoon paprika
- 1/2 teaspoon black pepper
- 200 millileters milk
- 100 milliliters pasta water
- 3 tablespoons butter
Method
Step 1
Preheat oven to 200°C
Step 2
Boil the pasta til al dente, drain and reserve some pasta water
Step 3
Cut the squash into pieces and place on a sheet pan
Step 4
Drizzle with olive oil and sprinkle with 1/2 tsp salt
Step 5
Bake for 30 minutes
Step 6
In an oven-safe pan melt the butter and add the milk and the water, heat until starts to simmer, add the spices
Step 7
Add in the squash and blend together in a blender or with an immersion blender
Step 8
Remove from the heat and mix in the pasta and the swiss cheese
Step 9
Cover with shreds of fresh mozzarella
Step 10
Cook for 15 minutes and a few more under the broiler to get that cheese bubbling