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Butternut Squash Macaroni and Cheese

Can't Stay Out of the Kitchen

 

This is one amazing pasta dish. Butternut squash subtly flavors a rich, creamy cheesy sauce filled with macaroni. Spectacular flavor and kid friendly.

Ingredients

  • 2 1/2 cups butternut squash (roasted or boiled)
  • 8 oz. Barilla pasta , cooked al dente, and drained (I used piccolini – miniature penne)
  • 3 tbsp. unsalted butter (divided use)
  • 2 tbsp. Gold Medal self-rising flour
  • 2 tbsp. diced green onions
  • 2 cups heavy whipping cream
  • 1/4 tsp. salt
  • 1/4 tsp. white or black pepper (I used white pepper)
  • pinch nutmeg
  • 1/4 cup kikkoman panko bread crumbs
  • 1/4 cup 6-cheese Italian cheese blend (shredded, (Parmesan, Fontina, Asiago, Mozzarella, Provolone, Romano))
  • 1 cup monterey jack cheese (shredded)
  • fresh parsley for garnish (if desired.)

Directions

  1. Roast butternut squash. Remove peel and seeds and cut down in small dice—about 1/3” cubes. If boiling, peel butternut squash. Cut in...
  2. Get the full instructions at Can't Stay Out of the Kitchen
Butternut Squash Macaroni and Cheese

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Unrated
Author:
Teresa
Cuisine:
American
Category:
Pasta Main Dish
Recipe Yields:
8
Prep Time:
Cook Time: