Baked Butternut Squash Mac & Cheezy
Serves: 6
Prep Time: 20 min
Cook Time: 30 min
Ingredients
1 2/3 Cups
Mashed butternut squash
16 Oz Package
Elbow macaroni or spirals
1/2-3/4 Cup
Vegetable broth
1
Large onion, diced
4 Cloves
Garlic, minced
3 Tsp
Miso paste
3 Cups
Almond milk (unsweetened) or soy milk
2 Tbsp
Flour or cornstarch
3/4 Cup
Nutritional yeast flakes
1/4-1/2 Tsp
Black pepper
1/2-1 Tsp
Smoked paprika
1/2 Tsp
Herbamare or salt
2/3 Cup
Breadcrumbs
1/2 Tsp
Dried basil
1/4 Tsp
Dried oregano
1/4 Tsp
Smoked paprika (topping)
Directions
1
Peel and cube the butternut squash and boil in a large pot just until soft, or cook in a pressure cooker at high pressure for 5-7 minutes, then drain well and mash to measure 1 2/3 cups.
2
Preheat oven to 350 degrees F.
3
In a large pot, bring water to a rolling boil. Add pasta and cook until just before tender (about 5 minutes). Drain well and rinse in cold water.
4
In a large saucepan heat vegetable broth over medium heat and add the onions and garlic. Cook for 5-6 minutes until tender, adding broth when needed to prevent burning.
5
Add cooked onions and any remaining broth from pan into a blender or food processor, add mashed squash and miso and blend until combined. Set aside.
6
In the same large saucepan add 1 cup of the almond milk and sprinkle 1 tbsp of the flour (or cornstarch) when hot and whisk in. Add the remaining 2 cups of milk and another tbsp of flour and whisk together.
7
Cook for a minute or two until hot and quickly add the squash mixture and whisk in. Heat through another minute or two and then add the nutritional yeast and whisk in. Turn off heat and add remaining seasonings starting with the lower amounts and adjust to taste.
8
Add drained pasta to sauce pot and stir to coat. Spread out in a casserole dish. Sprinkle breadcrumbs evenly over top and sprinkle basil, oregano and paprika over the breadcrumbs.
9
Bake for 20-30 minutes just until pasta is tender. Serve with steamed broccoli or a green salad.
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