Butternut Squash Mac and Cheese
servings: 6
prep time
25
total time
60
ingredients
10
Butternut Squash Mac and Cheese
servings: 6-
INGREDIENTS:ingredients
- 8oz dry pasta, elbows or shells
- 3 cups butternut squash, peeled and diced (about 1lb)
- 1 tablespoon of 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 of parsley
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DIRECTIONS:directions
- Preheat oven to 400°F. Grease an 8”x8” or 2 quart baking dish with butter.
- 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.
- Boil the pasta until “al dente” according to package directions. Drain well.
- Add the roasted squash and milk to a food processor or blender and blend until smooth.
- Transfer the puree to a large bowl. Add Hood Country Style Cottage Cheese, 1 ½ cups cheddar cheese, and garlic powder and stir until combined. Add the drained pasta and mix well.
- Lower the oven temperature to 375°F.
- Spread the mac and cheese in the baking dish and sprinkle remaining ½ cup cheddar and panko breadcrumbs.
- Bake for 25 minutes until bubbly. Remove from the oven. Sprinkle chopped parsley before serving.
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