Tag Archives: squash macaroni and cheese

Casseroles, Healthy, Main Dishes, Sneaky Healthy, Vegetarian

Acorn Squash Mac-n-cheese

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This is a recipe similar to one I have shared earlier on how to make Butternut Squash Mac-n-cheese. You could probably substitute in any winter squash you have on hand for the sauce. The acorn squash here gives it a subtly sweet flavor, and packs in TONS of fiber and extra vitamins. Try adding some squash to your mac n cheese, I bet the kids won’t even know!

Ingredients:

  • 1/2 acorn squash
  • 1 box macaroni and cheese
  • 1 cup spinach

Step 1: Cut the acorn squash in half and roast, cut sides down, on a pan with 1 inch of water at 350 for 1-1.5 hours. Or you can microwave, cut side down, on high for 10 minutes, flip and 10 more minutes.

Step 2: Use a fork or spoon to pull the flesh out of the cooked sqash and mash it or put through a blender.

Step 3: Make your macaroni, and in the last minute of boiling add the spinach. Drain and add the cheese sauce.

Step 4: Stir in the squash, top with an extra sprinkle of cheese or breadcrumbs if you like, and serve!

Pasta, Vegetarian

Butternut squash mac-n-cheese (Bonus snack)

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So I came across a recipe for butternut squash macaroni and cheese, and since it is getting into the fall season (and sounded delicious) I decided to try it. I had most of the ingredients, I just needed to buy the squash and some cheese. Of course, I made it my own as I always do. You can find the full nutrition info here.
 
Ingredients:
1 small butternut squash, peeled, seeded and cut into cubes (Save the seeds for a bonus snack!)
1 1/2 cup skim milk
1 cup chicken stock
1 tbsp brown sugar
Sprinkle black pepper & salt
1/2 pound macaroni of choice (I used elbow)
2/3 pound fresh Cheddar
1/2 cup skim cottage cheese
1/4 cup Parmesan
1/2 cup breadcrumbs
 

Step 1: Get water for pasta boiling. Meanwhile, peel and dice squash. Put squash, stock and milk in a pan, simmer 10-15 minutes until squash is fork-tender. Boil the pasta ~ 8 minutes and drain.

 Step 2: Put squash into blender (or mash) to make it smooth. Add salt, pepper, sugar.

 Step 3: Put macaroni into a greased pan, pour squash over top. Add cheeses and mix well. Cover with foil & bake at 350 for 20 minutes.

Step 4: Uncover, sprinkle bread crumbs and parmesan on top. Bake uncovered for another 20-30 minutes, until golden and crispy on top.

 Step 5: Let cool, scoop out a helping and enjoy!


Bonus snack!
While peeling and dicing the squash, save the seeds. Rinse thoroughly to get rid of slimy part. Sprinkle sea salt over top. Toast the seeds in the oven at 350 for ~20 minutes, stirring at least once. The seeds are light and smoky, and taste like fall! I could eat bushels of these things!