Butternut Squash Mac and Cheese
Vegetarian butternut squash mac and cheese is the creamiest, most velvety, delicious mac and cheese ever, it’s so easy to make and kids will love it!
Ingredients
- 3 cups butternut squash, peeled & cubed
- 1 ¼ cups vegetable broth
- 1 ½ cups milk
- 2 garlic cloves, peeled
- 1 pound macaroni noodles, uncooked
- ¼ cup ricotta cheese
- ¼ teaspoon ground nutmeg
- 1 teaspoon black pepper
- ½ teaspoon salt
- 1 cup gruyere cheese, grated
- 1 cup mozzarella cheese, grated
- 2 tablespoons parmesan cheese, grated
Optional Topping
- 2 tablespoons fresh parsley, chopped
Instructions
- Add the butternut squash, vegetable broth, milk and garlic to a large pot on the stove over high heat and bring to a boil.
- Reduce heat to medium and cook until squash is tender, app. 25 minutes.
- In the meantime, cook the macaroni noodles according to package directions, drain and set aside.
- Once the squash is tender, pour the contents of the pot into a blender or food processor.
- Add the ricotta cheese, nutmeg, salt and pepper to the blender and puree.
- Transfer the puree from the blender back into the pot on the stove over low heat.
- Add the cooked macaroni noodles, gruyere & mozzarella cheese, stir until the cheese is melted into the sauce.
- Top with parmesan cheese and chopped parsley, if you would like.
Notes
Gluten Free Option: Use gluten-free macaroni noodles to make this recipe gluten-free.
Nutrition Facts
Calories 789kcal (39%)Carbohydrates 105g (35%)Protein 38g (76%)Fat 24g (37%)Saturated Fat 14g (70%)Cholesterol 77mg (26%)Sodium 976mg (41%)Potassium 818mg (23%)Fiber 6g (24%)Sugar 11g (12%)Vitamin A 12225mg (245%)Vitamin C 25mg (30%)Calcium 720mg (72%)Iron 3mg (17%)
Did you make this recipe?Tag @WhitneyBond on Instagram and hashtag it #WBRecipes!