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Easy Butternut Squash Mac and Cheese Recipe BigOven - Save recipe or add to grocery list Yum
Once the butternut squash is baked, this meal takes 10 minutes--almost as fast and WAY healthier than the store-bought box of crap. Add a bag of frozen peas and top with Italian bread crumbs for a plant-based meal that qualifies as traditional comfort food.
Prep Time 10 min
Cook Time 45 min
Servings
people
Ingredients
Prep Time 10 min
Cook Time 45 min
Servings
people
Ingredients
Instructions
  1. In advance, place a whole butternut squash on a baking sheet. Bake at 400 degrees for ~45 minutes. Remove from oven once it starts to brown on top and a knife penetrates easily. Set aside and allow it to cool. Store in the refrigerator until ready to use.
  2. Prepare pasta according to package directions. Drain and rinse in cold water. [Cook tip: Add ~1 Tbsp. salt to boiling water with pasta to add flavor.]
  3. Cut open squash. Use a spoon to remove the seeds. Using a spoon or a peeling knife, strip the squash away from the skin and add to the blender. Do not spend excessive time peeling away every last bit of skin. It's edible and adds fiber. Remove as much as you can and let the blender take care of the rest.
  4. Add the remaining ingredients to the blender to make the cheese sauce. Mix on high until creamy and smooth.
  5. Pour cheese sauce over the pasta. Mix well and serve.
Recipe Notes

My kids love this dish even more when I add a package of frozen peas and top with Italian flavored bread crumbs or croutons.

Sticky Blender Solution: Did you know that your blender will wash itself? Yep. Just fill it 2/3 water and a drop of dish soap. Blend until clean.

Pasta preparation tip: Add ~1 Tbsp. salt to boiling water with pasta to add flavor. Don’t worry—the salt dissolves in the entire pot of water, and the pasta absorbs only a small amount. No chance of salt overload as you drain the majority of it off.