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butternut squash mac and cheese

Butternut Squash Mac and Cheese with Sharp Cheddar

Roasted butternut squash, garlic and smoked paprika blended into a real sharp cheddar sauce over chickpea pasta. About 26g protein a bowl.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Course, Side Dish
Cuisine: American
Calories: 440
Ingredients Method

Ingredients
  

Roasted squash
  • 4 cups butternut squash peeled and cut in 1-inch cubes (about 1 small squash)
  • 1 yellow onion cut in thick wedges
  • 4 garlic cloves unpeeled
  • 1 1/2 tbsp extra virgin olive oil
  • 1/2 tsp sea salt
Sauce and pasta
  • 12 oz chickpea pasta shells or elbows
  • 1 cup whole milk
  • 1/2 cup plain Greek yogurt
  • 1 tsp smoked paprika
  • 1 tsp mustard powder
  • 1/4 tsp ground nutmeg
  • 1/4 tsp cayenne pepper
  • 1 tsp sea salt
  • 1/2 tsp black pepper freshly cracked
  • 1 1/2 cups sharp cheddar grated from a block
  • 1/3 cup parmesan finely grated
Topping
  • 1 cup sourdough bread torn into small crumbs
  • 1 tbsp butter melted
  • 2 tbsp chives chopped

Method
 

  1. Heat the oven to 425 degrees F. Toss the squash, onion wedges and unpeeled garlic with the olive oil and salt on a sheet pan. Roast for 25 to 30 minutes until the squash is soft and browned at the edges.
  2. Meanwhile, cook the pasta in well-salted water for 1 minute less than the package says. Drain and set aside.
  3. Squeeze the roasted garlic out of its skins. Blend the squash, onion, garlic, milk, Greek yogurt, smoked paprika, mustard powder, nutmeg, cayenne, salt and pepper until completely smooth.
  4. Pour the sauce into the pasta pot over low heat and warm it for 2 minutes. Turn off the heat, then stir in the cheddar and parmesan until melted and glossy.
  5. Fold in the pasta and spread it in a baking dish. Toss the sourdough crumbs with the melted butter and scatter them over the top.
  6. Broil for 2 to 3 minutes until the crumbs are golden and crisp. Finish with chives and serve hot.