YUM!!! If looking for a healthier version of mac n cheese, this recipe is for you. I know what you’re probably thinking…my kids would never go for this. Well, I’m here to tell you that my kids are big fans of mac n cheese. I have tried other “subs” for this family favorite, and they did not buy in. This recipe though not only received rave reviews – seconds were requested! Even the pickiest 5 year old ate it!
I am trying to cut back on dairy to relieve my sinus inflammation (feeling really good by the way!), so this recipe was the perfect accommodation! I sprinkled sharp cheddar and some grated parmesan on the kids’ bowls. I wasn’t sad to not have it on mine. I enjoyed the buttered sage.
Also – I used ONE pot for this dish – my instant pot. I would highly recommend doing the same, as it cooked perfectly. I did use my blender – so I guess this was another appliance, but I cooked the squash mixture, put it in the blender then cooked the pasta, strained (reserving the pasta water) and combined it all for the final saute. The entire dish took a total of 30 minutes – no exaggeration.
Give this recipe a try and let me know what you think!
Butternut Squash Mac N Cheese
A one dish, quick, easy, and light pasta dish for your typical busy weeknight meal.
- 1 TBS of butter or olive oil (I used I Can’t Believe It’s Not Butter Light)
- 1 TBS finely chopped fresh sage
- 1 pound bag of butternut squash chunked (or 2 pound squash peeled seeded and cut into chunks)
- 1 medium yellow onion, chopped
- 166 grams celery, chopped
- 1 tsp garlic powder
- 1 tsp Trader Joe’s Onion Salt
- 1 tsp Old Bay Seasoning
- salt and pepper to taste
- 2 cups vegetable or chicken broth
- 12 ounces macaroni noodles
- Optional additional garnishes: sharp cheddar cheese, parmesan cheese, bacon, red pepper flakes
- Set the instant pot to saute, warm the butter or oil and saute the sage until crisp. Remove the sage into a small bowl for garnishing later.
- Add the onion, celery and squash to the pot. Saute until they begin to soften.
- Add the broth to the vegetable mixture. Season with salt and pepper
- Put the lid on your pot, cancel out the saute setting and switch to pressure cook. Pressure cook for 7 minutes.
- If in a hurry quick release the pressure. Can let this naturally release if you have time.
- Pour the squash mixture into your blender to blend later (better to let it cool some).
- Add 5 cups of water and 12 ounces of noodles to the pot.
- Set to pressure cook for 2 minutes. Quick release when 2 minutes is done.
- Drain the water off the noodles into a bowl (I place a bowl under my strainer) to save the starchy water.
- Blend the squash and broth. Add the broth, noodles, seasonings, and about 1/4 cup of starch water to the pot. Set the pot to saute and let it simmer for about 2 minutes, stirring occasionally. Add water as needed. The squash and noodles will cook together for a thick and savory pasta dish. Salt and pepper along the way as needed.
- Serve in a bowl topped with sage, and other toppings to preference and taste.
NutritionPer Serving: 260 Calories; 55.4 g carbohydrates; 1 g fat; 9.7 g protein.
What I Used In This Recipe
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