I was looking for a healthier mac and cheese dish and stumbled across this recipe. While you may not like butternut squash itself, if you like it with subtle flavor like a butternut squash ravioli, you may still want to try this. I made a half batch with my baby garden squash and think it's quite good!
This dish has a subtle butternut squash flavor and is super creamy and delish with very little dairy. My pickier family members won't eat it, but I will as it's an excellent substitute for the original and has great flavor.
I made mine using gluten free noodles made from rice, and red and white quinoa. They are quite good if you haven't tried them and the consistency (and quick cooking time) are amazing!
Next time, i'm adding in some broccoli too!
Makes 4 1 cup servings
Container breakdown per serving: approximately 2 Yellow, 1 green, 1/2 blue
INGREDIENTS
- 2 cups uncooked noodles
- 1 tbsp butter
- 1 small yellow onion cut into thin rings
- 1 small butternut squash (4-5 cups peeled and cubed)
- 5 cups chicken or vegetable broth
- ¾ cup milk
- 1 teaspoon salt
- ⅔ cup shredded cheese - any kind you have
- salt and pepper to taste
INSTRUCTIONS
- Cook the noodles according to package directions. Drain and set aside.
- Melt the butter in a skillet over medium low heat. Add the onion to the pan and sauté over low heat until fragrant and golden, about 20 minutes.
- Bring the broth to a boil and add the squash. Cook for 5-7 minutes or until fork tender. Drain, reserving ½ cup broth, and transfer squash to the blender. Add the onions, milk, salt, and reserved 1/2 cup broth and puree until completely smooth and creamy. This should yield about 4 cups sauce.
- Pour the sauce over the noodles and add the shredded cheese. Stir to melt the cheese; add water or milk to adjust consistency as needed. Serve with salt and pepper to taste.
Recipe credit: pinchofyum.com