Butternut Squash Mac And Cheese adds a serving of veggies to the creamy classic pasta dish. Who says shells and cheese can’t be healthy?
I have a confession to make. When I want mac and cheese, I go for the heaviest, creamiest, cheesiest plate of the stuff I can find. It’s one of my favorite dishes to eat, but I limit it so much in my diet that when I do eat it, I feel justified in eating the unhealthiest version possible. This approach can work, to a degree, but I don’t think it’s very sustainable in the long run. What ends up happening is that I crave that unhealthy plate more and more often.
What if there was a way to meet halfway between cheesy pasta and a healthy meal? Thankfully, there is a way. Creamy butternut squash can be boiled with milk and broth, then puréed to create the sauce that holds the mac and cheese together, rather than using a flour-thickened cheese sauce like most baked mac and cheese dishes. Is your jaw hitting the floor yet?
Don’t worry, there’s still enough cheese in this dish, so you won’t be skimping on the gooey, melty texture. The butternut squash adds a hearty flavor to the mac and cheese, and the whole-wheat shell pasta is sturdy enough to hold the squashy cheese sauce. The breadcrumbs on top add that signature crunch of baked mac and cheese. It’s enough to satisfy my big mac and cheese cravings any day!
Is This Butternut Squash Mac and Cheese Healthy?
This version of mac and cheese is healthier than a traditional baked mac and cheese dish. For starters, there’s no heavy cream or roux, which are both typically used to make the cheese sauce that gets poured over the pasta. Butternut squash takes the place of those ingredients. This squash is high in vitamins A and C, fiber, and potassium, and it’s low in fat and calories. The whole-wheat pasta adds fiber, cheddar cheese contributes some calcium, and kale contains nutrients and minerals like iron and vitamin K. Overall, this dish is vegetarian-friendly and can be made dairy-free by substituting plant-based milk, yogurt, and cheese for the dairy milk, yogurt, and cheddar in the recipe.
Mix It Up With Flavorful Variations
What’s better than mac and cheese? Bacon mac and cheese. In the spirit of improving upon classic flavors, here are a few amazing mix-ins that work really well in this recipe.
- Bacon and chives. The classic baked potato topping combo of bacon, cheese, and chives works just as well in this mac and cheese!
- Chopped grilled chicken. Got some leftover grilled chicken breast in the fridge? This is a great dish to use it up!
- Feta cheese and spinach. This combo fits right in with the cheesy pasta theme! Substitute the kale for spinach and throw in some feta.
- Parmesan cheese. There is nothing wrong with a little more cheese in this dish!
- Cherry or grape tomatoes. Perhaps this is just my thing, but I love the acidity that a handful of sliced, tiny tomatoes brings to mac and cheese. Try it out!
- Peas. Hear me out! A cup of frozen green peas in this mac and cheese adds a nice change of texture and a pop of green flavor. Plus, they add more fiber!
How Do I Store Leftovers?
Let the dish cool completely on your countertop, then transfer it to an airtight container for storage. Typically, this recipe lasts about 4-5 days in the fridge. Simply reheat in the microwave or oven. You could also freeze this dish for 2 or 3 months, but the pasta might get extra mushy after it thaws.
Serving Suggestions
Since butternut squash mac and cheese is so rich and creamy, it pairs wonderfully with light and lean recipes. For instance, I love serving these squashy shells as a side to this fresh Kale Salad With Cranberries. Since there’s already kale in the butternut squash mac and cheese, the base of this salad is the perfect flavor enhancer. Plus, cranberries give that touch of tartness that’ll instantly transport you to Thanksgiving time.
I think this mac and cheese goes great with barbecue, too. Try this Hawaiian BBQ Chicken or Smoked Brisket, and whip up some Southern Coleslaw as a side.
If you don’t feel like making two plates for dinner, you could make butternut squash mac and cheese the star of the show. Add protein like Pulled Chicken, Crispy Baked Tofu, or turkey sausage to give your meal extra heartiness.
Ingredients
- 4 cups butternut squash peeled and cubed
- 1 1/4 cups low-sodium vegetable broth
- 1 1/4 cups skim milk
- 3 cloves garlic minced
- 1 pound whole-wheat pasta shells
- 1 cup kale chopped (optional)
- 1/3 cup nonfat Greek yogurt
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 pinch ground nutmeg
- 2 cups sharp cheddar cheese shredded
- 1/3 cup whole-wheat breadcrumbs optional
Instructions
- In a medium saucepan, combine the butternut squash, vegetable broth, milk, and garlic. Bring to a boil, then simmer for 20 minutes until squash is tender. Set aside.
- Preheat oven to 375°F. Cook pasta to al dente, adding kale in the last 2 minutes if using. Drain and set aside.
- Transfer the squash mixture to a blender, along with Greek yogurt, salt, pepper, and nutmeg. Blend until smooth. Transfer to a large bowl, add the cheese, and mix until well combined.
- Add pasta and kale to the bowl with the squash sauce, and mix well. Transfer to a baking dish coated with nonstick spray, top the mixture with breadcrumbs if desired, and bake covered for 20 minutes. Remove the cover and bake for another 5 minutes. Serve warm.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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