My mom has the most beautiful garden. Her and my stepdad have taken care of their garden for many years now and I always look forward to when the butternut squash is ready. This is unfortunately the last year I’ll be getting her batch of squash since they’re moving so I gladly took the 8 big pieces she gave me. Butternut squash mac and cheese has been on my radar for awhile now, so when my husband was gone for the night I decided to make it for me and the boys.
I start by peeling and dicing the squash into small cubes. Layering them on a sheet pan with a little oil and salt for about 40 minutes in the oven is a great way to roast them. I try to flip them around about halfway through so they’ll cook evenly. While the squash roasted I sautéed some sweet onions in butter and let them cook on low to get some flavor.
I’ve been eyeing this banza pasta for awhile now on the inter-webs so when I went to Whole Foods I was sure to snag it up. It’s made from chickpeas, has 25g protein per serving with 13g fiber. Can’t beat that. And it really tastes like regular pasta!
Look at the creaminess of that squash mixture!! I do admit, the sauce to pasta ratio was a little heavy on the squash. For me it was fine because I love squash, but some may like it with a little less. After the squash was roasted I let it cool for a few minutes. Into my ninja blender I put the sautéed onions, milk, pasta broth, and squash to blend. I added the mixed cheese after it was all blended so it would melt into the mixture. Feel free to add more cheese than I put to get more cheesy and less squashy.
The kids ate it!! Which I of course was thrilled with. I was really not sure if they would approve of this dish or not but was pleasantly surprised. Travis liked mixing his with peas and I had mine with a big salad. It was good as leftovers the next day with some chicken sausage added to it. Give it a try for a new baked mac and cheese recipe!
- 1 medium butternut squash (2-3 cups diced)
- 1 box bans pasta
- 1 tbsp butter
- 1/4 cup diced onion
- 1 tsp minced garlic
- 1/4 cup broth from pasta water
- 1 cup milk
- Preheat oven to 375.
- Peel and dice butternut squash into small cubes. Bake on baking sheet for 40 minutes or until pierced with fork easily.
- Cook pasta according to package and reserve 1/4-1/2 cup water.
- Sautee onions and garlic in melted butter for 15 minutes. Be sure to move onions around to not burn them.
- After squash is cooked, take 2-3 cups of diced squash and put into blender. Add onion mixture, broth, milk and combine. Add more broth is mixture is too thick.
- Mix in cheese to squash mixture until melted.
- Combine sauce over pasta and enjoy.