Winter Squash Mac n’ Cheese

Ingredients:

  • 4 cups dry macaroni, rotini, or penne pasta (or whole wheat pasta), about 16 ounces
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 2 cups milk
  • 1½ cups pumpkin or winter squash, pureed (ex. canned or steamed butternut, pumpkin, or acorn squash) See below for instruction on how to steam a winter squash.
  • 1 teaspoon salt
  • ½ teaspoon garlic powder
  • ⅛ teaspoon cayenne powder (optional)
  • 2 cups cheddar cheese, grated
  • Bread Crumb Topping (optional):
  • ¼ cup unseasoned breadcrumbs
  • ¼ cup parmesan or other hard cheese, grated
  • 2 teaspoons olive oil

Directions:

Winter Squash Puree Preparation 

  1. Wash hands with soap and warm water. 
  2. Rinse fresh vegetables before preparing 
  3. Peel winter squash. Cut in half, remove seeds, and chop squash into 1 inch pieces.
  4. In a medium steamer basket over a medium saucepan steam 10-15 minutes or until squash tender and easily pierced with a fork. Be sure to check that water is in the pan for the entire cooking process.
  5. Using a blender or food processor, puree the squash pieces until smooth. If needed, add 1-2 tablespoons water, to help achieve a smooth consistency.
  6. Measure 1 ½ cups for Winter Squash Mac n’ Cheese and refrigerate or freeze the remainder.

Directions:

  1. Wash hands with soap and warm water. 
  2. Rinse fresh vegetables before preparing and prepare as directed above, if using.
  3. Prepare pasta according to package directions in a large saucepan on high heat. Drain pasta and set aside in a large bowl.
  4. In a medium saucepan on medium heat, combine butter and flour stir to combine. As the butter melts, mix well and cook 1-2 minutes to form a thick paste, also known as a roux. 
  5. Slowly stir or whisk in a ¼ cup of milk at a time, making sure the milk well blended and the sauce is smooth.
  6. When all milk has been added, bring the mixture up to a simmer while slowly stirring or whisking constantly.
  7. Add pumpkin or winter squash puree and bring back to a simmer.
  8. Lower heat to medium low and stir or whisk in salt, garlic powder, and cayenne powder (if using). 
  9. Mix in cheese, ½ cup at a time, into the sauce. Remove the pan from heat and mix the sauce until all the cheese is melted. Pour the sauce over the cooked pasta and stir until pasta is coated.
  10. Serve immediately. If desired, sprinkle with the bread crumb topping.

Directions for bread crumb topping:

  1. Preheat oven or toaster oven to 325° F.
  2. Combine all ingredients in a small bowl until mixture looks like wet sand.
  3. Spread out mixture onto lined baking sheet (use aluminum foil or parchment paper for easy clean up).
  4. Bake until golden brown about 3 to 5 minutes. Stir halfway through to evenly brown topping.
  5. Top Winter Squash Mac n’ Cheese.

Nutrition Facts (Per Serving):

Calories, 370; Carbohydrate, 48 g; Protein, 16 g; Total Fat, 14 g; Saturated Fat, 8 g; Trans Fat, 0 g; Cholesterol, 40 mg; Fiber, 3 g; Total Sugars, 6 g; Sodium, 520 mg; Calcium, 296 mg; Folate, 3 mcg; Iron, 1 mg.

Makes 9 servings, approximately 1 ½ cups each

The Supplemental Nutrition Assistance Program (SNAP) provides nutrition assistance to people with low income. It can help you buy nutritious foods for a better diet. To find out more, contact 1-800-352-8401. This institution is an equal opportunity provider and employer. This material was funded by USDA's Supplemental Nutrition Assistance Program - SNAP.

https://www.azhealthzone.org/recipes

Winter Squash Mac n’ Cheese

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Winter Squash Mac n’ Cheese
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Ingredients

  • 4 cups dry macaroni, rotini, or penne pasta (or whole wheat pasta), about 16 ounces
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 2 cups milk
  • 1½ cups pumpkin or winter squash, pureed (ex. canned or steamed butternut, pumpkin, or acorn squash) See below for instruction on how to steam a winter squash.
  • 1 teaspoon salt
  • ½ teaspoon garlic powder
  • ⅛ teaspoon cayenne powder (optional)
  • 2 cups cheddar cheese, grated
  • Bread Crumb Topping (optional):
  • ¼ cup unseasoned breadcrumbs
  • ¼ cup parmesan or other hard cheese, grated
  • 2 teaspoons olive oil

Directions

Winter Squash Puree Preparation 

  1. Wash hands with soap and warm water. 
  2. Rinse fresh vegetables before preparing 
  3. Peel winter squash. Cut in half, remove seeds, and chop squash into 1 inch pieces.
  4. In a medium steamer basket over a medium saucepan steam 10-15 minutes or until squash tender and easily pierced with a fork. Be sure to check that water is in the pan for the entire cooking process.
  5. Using a blender or food processor, puree the squash pieces until smooth. If needed, add 1-2 tablespoons water, to help achieve a smooth consistency.
  6. Measure 1 ½ cups for Winter Squash Mac n’ Cheese and refrigerate or freeze the remainder.

Directions:

  1. Wash hands with soap and warm water. 
  2. Rinse fresh vegetables before preparing and prepare as directed above, if using.
  3. Prepare pasta according to package directions in a large saucepan on high heat. Drain pasta and set aside in a large bowl.
  4. In a medium saucepan on medium heat, combine butter and flour stir to combine. As the butter melts, mix well and cook 1-2 minutes to form a thick paste, also known as a roux. 
  5. Slowly stir or whisk in a ¼ cup of milk at a time, making sure the milk well blended and the sauce is smooth.
  6. When all milk has been added, bring the mixture up to a simmer while slowly stirring or whisking constantly.
  7. Add pumpkin or winter squash puree and bring back to a simmer.
  8. Lower heat to medium low and stir or whisk in salt, garlic powder, and cayenne powder (if using). 
  9. Mix in cheese, ½ cup at a time, into the sauce. Remove the pan from heat and mix the sauce until all the cheese is melted. Pour the sauce over the cooked pasta and stir until pasta is coated.
  10. Serve immediately. If desired, sprinkle with the bread crumb topping.

Directions for bread crumb topping:

  1. Preheat oven or toaster oven to 325° F.
  2. Combine all ingredients in a small bowl until mixture looks like wet sand.
  3. Spread out mixture onto lined baking sheet (use aluminum foil or parchment paper for easy clean up).
  4. Bake until golden brown about 3 to 5 minutes. Stir halfway through to evenly brown topping.
  5. Top Winter Squash Mac n’ Cheese.

Nutrition Facts (Per Serving)

Calories, 370; Carbohydrate, 48 g; Protein, 16 g; Total Fat, 14 g; Saturated Fat, 8 g; Trans Fat, 0 g; Cholesterol, 40 mg; Fiber, 3 g; Total Sugars, 6 g; Sodium, 520 mg; Calcium, 296 mg; Folate, 3 mcg; Iron, 1 mg.

Makes 9 servings, approximately 1 ½ cups each

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