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Butternut squash baked mac and cheese
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Servings:
4
Author:
Prep Time
5 minutes
Cook Time
45 minutes
Total Time
50 minutes
Course:
Dinner
Lunch
Comfort food
after work
Cuisine:
seasonal
Comfort Food
home
Keywords:
Pasta
pumpkin
cheese
butternut squash
🧂 Ingredients
250 g
pasta shells
uncooked
250 g
butternut squash
1 tsp
salt
2 tbsp
olive oil
100 g
grated swiss cheese
125 g
fresh mozzarella
½ tsp
paprika
½ tsp
black pepper
200 ml
milk
100 ml
pasta water
3 tbsp
butter
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Instructions
1
Preheat oven to 200°C
2
Boil the pasta til al dente, drain and reserve some pasta water
3
Cut the squash into pieces and place on a sheet pan
4
Drizzle with olive oil and psrinkle with 1/2 tsp salt
5
Bake for 30 minutes
6
In an oven safe pan melt the butter and add the milk and the water, heat until
starts to simmer
7
Add in the squash and blend together in a blender or with an immersion blender
8
Remove from the heat and mix in the pasta and the swiss cheese
9
Cover with shreds of fresh mozzarella
10
Cook for 15 minutes and a few more under the broiler to get that cheese bubbling
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