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I like this butternut squash macaroni and cheese because everyone in the house can eat it. Rachel and Grace are vegetarians (Grace changes her mind every week, though), and the rest of us eat meat. So we made this dish and I added chicken to ours. It was delicious!
Butternut Squash Macaroni and Cheese
Directions for preparing Butternut Squash Macaroni and Cheese:
Preheat oven to 350F. Cut the butternut squash in half and brush 2 tablespoons of olive oil over the flesh part (not the skin).
Roast the butternut squash for 25-40 minutes, until slightly browned and an inserted skewer goes through the squash with little effort.
Scoop the squash out of the skin and place in a large bowl.
Heat the remaining olive oil in a large stockpot over medium heat. Add the garlic, onion and thyme.
Saute until the onion is translucent, then add 1 1/2 cups of the squash and stir well.
Thin the solution out with broth and allow it to come to a boil. Meanwhile, cook the macaroni according to package directions.
Use an immersion blender to puree the butternut squash mixture. Add the milk and cheese and cook for another 2 minutes, stirring frequently.
Stir in the cooked & drained macaroni and stir to coat with the butternut squash-cheese mixture.
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