Healthier Butternut Squash Mac and Cheese
A healthier mac and cheese recipe using antioxidant-rich butternut squash, super creamy and delicious! The ultimate comfort food, upgraded with good for you ingredients. Ready in 30 minutes!
Servings: 8 servings
Calories: 342kcal
Ingredients
- 16 ounces macaroni or any pasta you like
- 2 tablespoon butter ideally grass fed organic butter
- 1 tablespoon arrowroot starch or cornstarch
- 1 cup oat milk
- 1/2 cup butternut squash puree
- 1 1/4 cup sharp cheddar cheese, shredded
- 1/4 cup Pecorino Romano cheese, grated or parmigianno regianno cheese
- 1/8 teaspoon of black pepper
Instructions
- Cook pasta according to directions.
- In a medium saucepan over medium-low heat, melt butter. Add arrowroot to melted butter and whisk well for 2 minutes. Slowly pour in oat milk and continue whisking until all lumps are gone and oat milk begins to thicken (about 4-6 minutes).
- Add butternut squash puree, cheddar and Pecorino Romano cheese. Whisk well until combined.
- Toss cooked pasta into cheese, squash mixture and stir until all pasta is coated with sauce.
- Taste for seasoning, add salt if needed and finish with freshly ground black pepper.
Notes
RECIPE NOTES:
I used fresh butternut squash in this recipe, I find it has the most robust flavor. I also tested using both frozen and canned, both work well.
Fresh Butternut Squash:
Steam 1 cup of cubed butternut squash and then used a fork to mash well. You could also transfer to a food processor, blender, or use a stick blender to mash well.
Frozen Butternut Squash:
Steam butternut squash and mash, frozen butternut squash will release more water.
Canned Butternut Squash:
Use as is, works perfectly fine
Nutrition
Serving: 1serving | Calories: 342kcal | Carbohydrates: 48g | Protein: 13g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 29mg | Sodium: 190mg | Potassium: 189mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1269IU | Vitamin C: 2mg | Calcium: 220mg | Iron: 1mg
