BUTTERNUT SQUASH MAC & CHEESE

yield: 8-10 SERVINGS prep time: 45 MINUTES total time: 1 HR + 15 MINUTES

INGREDIENTS

8oz chickpea pasta + 8oz whole wheat pasta (Or 16oz chickpea pasta – I like to use a spiral type of pasta like rotini or fusilli to help hold onto the cheese sauce)

½ medium butternut squash, peeled and cubed (~3 cups) – you can find pre-cubed butternut squash in most grocery stores

2 cups vegetable or chicken broth

1 cup milk

¼ cup plain Greek yogurt

1 cup of sharp cheddar cheese, shredded

½ cup parmesan cheese, shredded

½ cup mozzarella cheese, shredded

4-5 cloves of garlic, whole

1 shallot, cut into 4-6 pieces

2 tsp Dijon mustard

1 tsp dried oregano

1 tsp dried rosemary

1 tsp dried thyme

½ cup bread crumbs (optional, only if you’re planning to bake)

INSTRUCTIONS

  1. Preheat oven to 400 degrees F. Place butternut squash, garlic and shallot on baking sheet and toss with olive oil, herbs, salt and pepper. Roast for about 30 minutes or until squash is fork tender. Stir halfway through.

  2. While the butternut squash is roasting, cook your pasta. Drain and set aside.

  3. Add garlic, shallot and butternut squash to food processor once all are done cooking. Blend until soft. Add broth and blend again until smooth.

  4. In the pot used to boil pasta, over medium heat, combine the butternut squash mixture, mustard, milk, and yogurt. Add in all shredded cheese and blend completely. Cook for 2-3 minutes until all of your cheese is melted.

  5. Slowly stir in 2 cups of pasta at a time until all of your pasta is back in your pot. Continue stirring for another few minutes to make sure your mixture is completely blended. Serve and Enjoy!

  6. If you’d like to bake your mac and cheese for extra deliciousness, simply pour your entire mixture into a greased baking dish, top with breadcrumbs and an extra ½ cup shredded cheese and bake for 10-15 minutes at 350 degrees F (or until the cheese on top turns golden brown).

MainsAbby Wadsworth