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Butternut Squash Mac and Cheese
Print Recipe
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!
Course
Main Course, Side Dish
Cuisine
American
Prep Time
15
minutes
mins
Cook Time
25
minutes
mins
Total Time
40
minutes
mins
Servings
4
people
Calories
789
Author
Whitney Bond
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
Calories:
789
kcal
|
Carbohydrates:
105
g
|
Protein:
38
g
|
Fat:
24
g
|
Saturated Fat:
14
g
|
Cholesterol:
77
mg
|
Sodium:
976
mg
|
Potassium:
818
mg
|
Fiber:
6
g
|
Sugar:
11
g
|
Vitamin A:
12225
mg
|
Vitamin C:
25
mg
|
Calcium:
720
mg
|
Iron:
3
mg