Welcome to a delightful culinary journey with butternut squash macaroni, a dish that combines the earthy sweetness of butternut squash with the comforting texture of macaroni pasta. This recipe is a perfect blend of flavors and textures, making it a hit among both vegetarians and meat-lovers alike.
In this article, we'll take you through three variations of butternut squash macaroni: a classic macaroni and cheese with a butternut squash twist, a creamy and flavorful butternut squash macaroni soup, and a hearty and satisfying butternut squash macaroni with sausage. Each recipe offers a unique take on this classic dish, ensuring that there's something for everyone.
Our first recipe, the butternut squash macaroni and cheese, elevates the classic comfort food with the addition of roasted butternut squash. The squash adds a natural sweetness and vibrant color to the dish, while the creamy cheese sauce brings it all together.
Next up, we have the butternut squash macaroni soup, a creamy and flavorful soup that's perfect for a cozy meal on a chilly day. The soup is packed with tender butternut squash, macaroni pasta, and a variety of vegetables, all simmered in a savory broth.
Last but not least, our butternut squash macaroni with sausage is a hearty and satisfying main course that's sure to please the whole family. The sausage adds a savory and smoky flavor to the dish, while the butternut squash and macaroni pasta provide a delightful balance of textures.
So, whether you're looking for a classic comfort food, a flavorful soup, or a hearty main course, our butternut squash macaroni recipes have got you covered. Let's get cooking!
MACARONI AND CHEESE WITH BUTTERNUT SQUASH
Ricotta and pureed Butternut squash add extra creaminess to this new Macaroni and Cheese-a favorite comfort-food.
Provided by Martha Stewart
Categories Food & Cooking Seasonal Recipes Fall Recipes Butternut Squash Recipes
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees. Combine squash, stock, and milk in a medium saucepan; bring to a boil over medium-high heat. Reduce heat to medium; simmer until squash is tender when pierced with a fork, about 20 minutes. Remove from heat. Mash contents of saucepan; stir in nutmeg, cayenne, and salt, and season with black pepper. Stir to combine.
- Meanwhile, bring a large pot of water to a boil. Add noodles; cook until al dente according to package instructions, about 8 minutes. Drain, and transfer to a large bowl; stir in squash mixture, cheddar, ricotta, and 2 tablespoons Parmesan.
- Lightly coat a 9-inch square baking dish (4 inches deep) with cooking spray. Transfer noodle mixture to dish. In a small bowl, combine breadcrumbs, remaining 2 tablespoons Parmesan, and oil; sprinkle evenly over noodle mixture.
- Cover with foil, and bake 20 minutes. Remove foil, and continue baking until lightly browned and crisp on top, 30 to 40 minutes more. Serve immediately.
Nutrition Facts : Calories 350 g, Cholesterol 18 g, Fat 6 g, Fiber 2 g, Protein 16 g, Sodium 505 g
BUTTERNUT SQUASH MACARONI AND CHEESE
This recipe is from Rachael Ray's 365 No Repeats cookbook. I adapted it a teeny-tiny bit. I also like to cook up a hot dog, cut it up and put it in my bowl of mac and cheese!
Provided by Queen of Harts
Categories Cheese
Time 30m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Heat a pot of water to boil for the pasta. Salt the water,then add the pasta and cook al dente, about 8 minutes.
- While the pasta cooks, heat a medium heavy-bottomed pot over medium heat. Add the olive oil and butter. When the butter melts into the oil, add the thyme and grate the onion directly into the pot with a Microplane or grater. Cook the onions for a minute or two.
- Add the flour and cook with the onions a minute or two more.
- Whisk in the stock, then add the squash and cook until warmed through and smooth.
- Stir in the cream and bring to a bubble.
- Stir in the cheeses in a figure eight motion and season with salt, pepper and nutmeg. Taste to adjust seasonings.
- Drain the cooked pasta well and combine with the sauce. Serve.
MACARONI AND CHEESE (WITH BUTTERNUT SQUASH OR CAULIFLOWER)
Created by Jessica Seinfeld From the book Deceptively Delicious Jessica says, " I leave a box of store-bought macaroni and cheese out on the counter and the kids naturally assume ..."
Provided by Karen in MA
Categories Cheese
Time 10m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil, add the macaroni and cook according to package directions until al dente. Drain in a colander.
- While the macaroni is cooking, coat a large saucepan with cooking spray and heat over medium heat.
- Add the oil, then the flour, and cook, stirring constantly, until the mixture resembles a thick paste but has not browned (1-2 minutes).
- Add the milk and cook, stirring every now and then, until the mixture begins to thicken (3 to 4 minutes).
- Add the vegetable puree, cheddar, cream cheese and seasonings and stir until the cheese is melted and the sauce is smooth. Stir in the macaroni and serve warm.
Nutrition Facts : Calories 529.1, Fat 32.8, SaturatedFat 18.8, Cholesterol 91.3, Sodium 745.5, Carbohydrate 35.9, Fiber 1.7, Sugar 3, Protein 22.8
BUTTERNUT SQUASH MACARONI AND CHEESE
Steps:
- Preheat oven to 375°F. Combine squash, stock, and milk in a medium saucepan; bring to a boil over medium-high heat. Reduce heat to medium; simmer until squash is tender when pierced with a fork, about 20 minutes. Remove from heat. Mash contents of saucepan; stir in nutmeg, cayenne, and salt, and season with black pepper. Stir to combine. Meanwhile, bring a large pot of water to a boil. Add noodles; cook until al dente according to package instructions, about 8 minutes. Drain, and transfer to a large bowl; stir in squash mixture, cheddar, ricotta, and 2 tablespoons Parmesan. Lightly coat a 9-inch square baking dish (4 inches deep) with cooking spray or coat with butter. Transfer noodle mixture to dish. In a small bowl, combine breadcrumbs, remaining 2 tablespoons Parmesan, and oil; sprinkle evenly over noodle mixture. Cover with foil, and bake 20 minutes. Remove foil, and continue baking until lightly browned and crisp on top, 20 to 40 minutes more. Serve immediately.
BUTTERNUT SQUASH MACARONI
Steps:
- In a large pot of boiling salted water, cook the macaroni until al dente. In large skillet over medium heat, heat the Hojiblanca & add onion. Cook 3 to 4 minutes, stirring occasionally, until transparent. Add garlic & cook 30 seconds. Reduce heat to medium-low, add milk, butternut squash purée, Parmigiano Reggiano cheese & Cayenne pepper. Mix well with a whisk & cook until sauce is boiling. Drain cooked macaroni & pour into sauce. Add chives & mix well. Adjust seasoning if necessary. Serve on hot plates. Garnish with chives and pepper.
Tips:
- For the best flavor, use fresh butternut squash. If you're using frozen squash, thaw it and drain it well before using.
- If you don't have a food processor, you can grate the butternut squash by hand.
- To make the sauce creamier, add a little bit of milk or cream.
- If you like a little bit of heat, add a pinch of cayenne pepper or red pepper flakes.
- Top the macaroni with a sprinkle of Parmesan cheese or crumbled bacon before serving.
Conclusion:
Butternut squash macaroni and cheese is a delicious and comforting dish that's perfect for a weeknight dinner or a special occasion. It's easy to make and can be tailored to your own taste. So next time you're looking for a new pasta recipe, give this one a try. You won't be disappointed!
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