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Dinner & A Movie - Butternut Squash Mac n' Cheese

Our friends from the U of I are back with a yummy comfort food recipe perfect for a chilly night.
Butternut Squash Mac n' Cheese

Yield 6 servings
1 Small butternut squash: peeled, seeded, cut into 1 in cubes (about 3 c)
1 c low-sodium chicken stock
1.5 c low fat milk
1 tsp thyme
1 tsp salt
ground black pepper
1 package whole-wheat pasta (about 13.25 oz)
1 c grated sharp cheddar cheese
½ c ricotta cheese
4 Tbsp grated parmesan cheese, divided
2 Tbsp bread crumbs
1 tsp olive oil

1. Preheat oven to 400 F
2. Combine squash, stock, and milk in medium sauce pan. Bring to boil and simmer for 20 minutes, or until squash is tender. Mash contents in pan. Mix in nutmeg, cumin, thyme, salt, and pepper to taste
3. Meanwhile, boil water in a large pot. Add noodles and cook until al dente. Drain noodles.
4. In the large pot, combine noodles, squash mixture, cheddar, ricotta, and 2 Tbsp of parmesan
5. Transfer noodle mixture into a large, greased pan (9" square pan)
6. Combine breadcrumbs, oil, and remaining 2 Tbsp of parmesan in a small bowl. Sprinkle evenly on top of noodles.
7. Bake approx. 20-25 minutes, or until lightly browned and crisp.

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