Butternut Squash Macaroni and Cheese

Butternut Squash Macaroni and Cheese is a recipe that is a delicious twist on a classic comfort food. This high-protein recipe uses roasted butternut squash for sweetness and cottage cheese to create a creamy sauce.

Course Main Course, Side Dish

Cuisine American

Keyword Acorn Squash, Almond Milk, Butternut Squash, Cheddar Cheese, Cheese, Cottage Cheese, Dry Milk, Macaroni, Milk, Pasta, Squash, Whole Wheat Pasta

Cooking Method Oven, Stovetop

Prep Time 20

Cook Time 45

Total Time 1 5

Servings

Calories 337kcal

Author Cooking Matters

Equipment

Oven
Stovetop
Large Pot
Baking Dish 9-inch, square
Grater
Microwave Safe Dish

Ingredients

Cooking Spray
12 ounces Macaroni Noodles Whole wheat
1 Butternut Squash 1½ pound; or acorn squash
½ cup Water
6 ounces Cheddar Cheese Reduced fat
1 container Cottage Cheese Nonfat
1 cup Milk Low-fat
¼ teaspoon Salt
¼ teaspoon Black Pepper
¼ cup Bread Crumbs Whole wheat

Instructions

Preheat oven to 375℉.
Coat 9-inch square baking dish with non-stick cooking spray. Set aside.
Bring a large pot of water to a boil. Cook noodles for 2 minutes less than package directions. Drain and set aside. Reserve pot for later.
While the pasta cooks cut the squash in half and scoop out the seeds. Cut into large chunks. Place in a microwave-safe dish with water, cover, and microwave on high until tender, about 10 minutes. Let cool.
While squash cooks and cools, grate cheddar cheese.
Peel cooled squash. Place in the pot used to cook pasta. Mash with a fork. Add cottage cheese and milk. Stir until smooth. Add pasta, cheddar cheese, salt, and pepper. Stir until combined. Spread evenly in the prepared baking dish, and sprinkle with breadcrumbs.
Bake until breadcrumbs are browned and the edges are bubbling, about 45 minutes.

Nutrition