Butternut Squash Mac & Cheese
This is a modified recipe - the original from SparkPeople is located here: http://recipes.sparkpeople.com/recipe-detail.asp?recipe=439845
I won’t tell you this tastes just like “real” macaroni and cheese - it’s quite tasty, though! This recipe was already very good - however, it included a few items I don’t care for (like nutmeg and salt) and left out a few things I liked (e.g., parsley and onions). Most of the other changes were made in order to simplify the recipe. The original instructions stipulated cooking the milk and squash (along with some broth) together on the stovetop until the squash was tender - me being the space cadet I am, I ended up with burnt milk all over the stovetop. So I find it easier to nuke the squash and mix it with the milk afterwards (I omitted the broth, as the different cooking method seemed to cause the dish to come out too “soupy” at the end of the cooking time). The original recipe got rave reviews on SparkPeople, however, so you may want to try their method. :)
Preheat oven to 375°F. Grease large baking pan (at least 9 inches).
Bring a large pot of water to a boil (for pasta); when water comes to a boil, cook pasta according to package directions (should be slightly al dente). Drain and set aside. Saute onions in olive oil until soft and beginning to brown. Take off the heat and set aside.
Put a small amount of water (maybe ¼ inch) in a microwave-safe dish and place squash in dish, cut side down. Pierce squash with fork in several places (to prevent explosions). Microwave on high 10 to 15 minutes, checking for doneness every five minutes (fork should go in easily). Remove and cool slightly.
Cut squash into chunks (skin and all) and place in a large bowl with the milk, seasonings, 2 tablespoons of parmesan cheese, and cottage cheese - use an immersion blender to pulse into a thick puree (if you do not have an immersion blender, place it in a traditional blender or use a potato masher). Add cheddar cheese and mix well. Fold in pasta. Pour mixture into greased baking pan and smooth top with a spatula.
If using bread, place it in a blender and whirl it into crumbs; add remaining 2 tablespoons of parmesan cheese and whirl it again to blend. If using crumbs, combine breadcrumbs and remaining 2 tablespoons parmesan in a small bowl and stir together; sprinkle breadcrumb mixture evenly over noodles.
Cover with foil, and bake 20 minutes. Remove foil, and continue baking until lightly browned and crisp on top, 20 to 40 minutes more (start checking after 20 minutes, the topping burns quickly if overcooked!).
Number of Servings: 8
Original recipe by SparkPeople user SP_STEPF
I won’t tell you this tastes just like “real” macaroni and cheese - it’s quite tasty, though! This recipe was already very good - however, it included a few items I don’t care for (like nutmeg and salt) and left out a few things I liked (e.g., parsley and onions). Most of the other changes were made in order to simplify the recipe. The original instructions stipulated cooking the milk and squash (along with some broth) together on the stovetop until the squash was tender - me being the space cadet I am, I ended up with burnt milk all over the stovetop. So I find it easier to nuke the squash and mix it with the milk afterwards (I omitted the broth, as the different cooking method seemed to cause the dish to come out too “soupy” at the end of the cooking time). The original recipe got rave reviews on SparkPeople, however, so you may want to try their method. :)
-
1 small butternut squash (about 1 pound), split and seeded (about three cups)
- 1 onion, chopped
Olive oil for sautéing onions - 1 1/2 cups nonfat milk
- Pinch of cayenne pepper
- Freshly ground black pepper
- 3 tablespoons of dried parsley, more or less
- 1 pound whole wheat spirals (or other shape)
- 4-8 ounces extra-sharp cheddar cheese, finely grated (about 1 cup)
- 4 tablespoons parmesan cheese, finely grated (1 ounce), divided
- 1/2 cup non-fat cottage cheese
- 2 slices whole wheat bread (or equivalent in bread crumbs)
- Olive-oil, to grease baking pan
Preheat oven to 375°F. Grease large baking pan (at least 9 inches).
Bring a large pot of water to a boil (for pasta); when water comes to a boil, cook pasta according to package directions (should be slightly al dente). Drain and set aside. Saute onions in olive oil until soft and beginning to brown. Take off the heat and set aside.
Put a small amount of water (maybe ¼ inch) in a microwave-safe dish and place squash in dish, cut side down. Pierce squash with fork in several places (to prevent explosions). Microwave on high 10 to 15 minutes, checking for doneness every five minutes (fork should go in easily). Remove and cool slightly.
Cut squash into chunks (skin and all) and place in a large bowl with the milk, seasonings, 2 tablespoons of parmesan cheese, and cottage cheese - use an immersion blender to pulse into a thick puree (if you do not have an immersion blender, place it in a traditional blender or use a potato masher). Add cheddar cheese and mix well. Fold in pasta. Pour mixture into greased baking pan and smooth top with a spatula.
If using bread, place it in a blender and whirl it into crumbs; add remaining 2 tablespoons of parmesan cheese and whirl it again to blend. If using crumbs, combine breadcrumbs and remaining 2 tablespoons parmesan in a small bowl and stir together; sprinkle breadcrumb mixture evenly over noodles.
Cover with foil, and bake 20 minutes. Remove foil, and continue baking until lightly browned and crisp on top, 20 to 40 minutes more (start checking after 20 minutes, the topping burns quickly if overcooked!).
Number of Servings: 8
Original recipe by SparkPeople user SP_STEPF