Butternut Squash Mac and Cheese

Butternut Squash Mac and Cheese image

PREP TIME:

25

TOTAL TIME:

60

SERVINGS

6

Ingredients

  • 8 oz dry pasta, elbows or shells
  • 3 cups butternut squash, peeled and diced (about 1lb)
  • 1 Tablespoon olive oil
  • 2 cups Hood® Country Style Cottage Cheese
  • 1 cup milk
  • 2 cups cheddar cheese
  • 1 teaspoon garlic powder
  • 1/2 cup panko breadcrumbs
  • Salt and pepper to taste
  • 2 Tablespoons parsley

Directions

  • STEP 1

    Preheat oven to 400°F. Grease an 8”x8” or 2 quart baking dish with butter.

  • STEP 2

    Place the diced butternut squash on a baking sheet and drizzle with olive oil and toss together. Arrange the squash in one layer and season with salt and pepper. Roast until tender about 20-25 minutes.

  • STEP 3

    Boil the pasta until “al dente” according to package directions. Drain well.

  • STEP 4

    Add the roasted squash and milk to a food processor or blender and blend until smooth.

  • STEP 5

    Transfer the puree to a large bowl. Add Hood Country Style Cottage Cheese, 1 1/2 cups cheddar cheese, and garlic powder and stir until combined. Add the drained pasta and mix well.

  • STEP 6

    Lower the oven temperature to 375°F.

  • STEP 7

    Spread the mac and cheese in the baking dish and sprinkle remaining 1/2 cup cheddar and panko breadcrumbs.

  • STEP 8

    Bake for 25 minutes until bubbly. Remove from the oven. Sprinkle chopped parsley before serving.

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