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  • Butternut Squash Mac & Cheese

    1 vote
    Butternut Squash Mac & Cheese
    Prep time:
    Cook time:
    Servings: 6 Servings
    by Toby Corn
    2 recipes
    		 >
    This is a redo of a Cooking Light recipe "Creamy, Light Mac & Cheese". Since I'm dealing with lactose intolerant family members, I've made adjustments to accomodate them (fyi - the gruyere and Parmesan cheeses I'm using are both lactose free.) I've also added Tofutti Tofu Sour Cream instead of the yogurt and upped the oil a bit - the original is a bit lacking on creaminess.

    Ingredients

    • 3 cups cubed peeled butternut squash (about 1 medium squash)
    • 1 1/4 cups lower-sodium chicken broth
    • 1 1/2 cups Lactaid whole milk
    • 2 garlic cloves
    • 1 teaspoon sea salt
    • 1/2 teaspoon freshly ground black pepper
    • 2 tablespoons Tofutti Sour Cream Substitute
    • 1 1/4 cups (5 ounces) shredded Gruyère cheese
    • 4 ounces grated pecorino Romano cheese (that's about 1 cup)
    • + an additional 1/4 Cup of Romano divided)
    • 1 pound uncooked cavatappi
    • 1 Tablespoon Olive Oil
    • 1/2 Cup Panko
    • 2 Tablespoons Chopped Parsley

    Directions

    1. Preheat oven to 375°
    2. Combine squash, broth, milk, and garlic in a medium saucepan; bring to a boil over medium-high heat. Reduce heat to medium, and simmer until squash is tender when pierced with a fork, about 25 minutes. Remove from heat
    3. Place the hot squash mixture in a blender. Add salt, pepper, and Greek yogurt. Remove the center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Place blended squash mixture in a bowl; stir in Gruyère, pecorino Romano, and 2 tablespoons Parmigiano-Reggiano. Stir until combined
    4. Cook pasta according to package directions, omitting salt and fat; drain well. Add pasta and parsley to squash mixture, and stir until combined. Spread mixture evenly into a 13 x 9-inch glass or ceramic baking dish coated with cooking spray
    5. Toss the panko with the 1/4 Cup Romano and sprinkle over the pasta mixture
    6. Bake at 375 for 25 to 30 minutes, or until the pasta is hot thought and bubbling
    7. Remove and serve immediately

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