Name: Butternut Squasharoni and Cheese
Prep time: 10 min
Cook time: 30 min
Yield: 6 People
Ingredients: 1 1/2 cups Butternut Squash Puree (*Recipe below); 1/2 cup Vegetable Broth or Stock; 2 Garlic Cloves (Smashed); 1/2 tsp Garlic Powder; 1/2 tsp Onion Powder; 1/2 tsp Black Pepper; 1/2 tsp Paprika (**Seasonings vary depending on the flavor quality of your puree, for a plain puree, add more flavoring, for a well spiced puree, add less); 1 tsp Dried Sage; 1 tsp Dried Thyme; Salt (to taste); 2 cups Shredded Cheese (Divided); 1/2 lb Macaroni Noodles (Dry); 1/2 cup Panko Crumbs

Butternut Squasharoni and Cheese

An Autumnal twist on this family favorite comfort food Autumn veggies version of this family favorite comfort food, perfect for a Thanksgiving side or Meatless Monday main dish

Prep Time

10 mins

Cook Time

30 mins

Servings

People

Ingredients

1 1/2 cups Butternut Squash Puree *Recipe below
1/2 cup Vegetable Broth or Stock
2 Garlic Cloves Smashed
1/2 tsp Garlic Powder
1/2 tsp Onion Powder
1/2 tsp Black Pepper
1/2 tsp Paprika **Seasonings vary depending on the flavor quality of your puree, for a plain puree, add more flavoring, for a well spiced puree, add less
1 tsp Dried Sage
1 tsp Dried Thyme
Salt to taste
2 cups Shredded Cheese Divided
1/2 lb Macaroni Noodles Dry
1/2 cup Panko Crumbs

Prep Time

10 mins

Cook Time

30 mins

Servings

People

Ingredients

1 1/2 cups Butternut Squash Puree *Recipe below
1/2 cup Vegetable Broth or Stock
2 Garlic Cloves Smashed
1/2 tsp Garlic Powder
1/2 tsp Onion Powder
1/2 tsp Black Pepper
1/2 tsp Paprika **Seasonings vary depending on the flavor quality of your puree, for a plain puree, add more flavoring, for a well spiced puree, add less
1 tsp Dried Sage
1 tsp Dried Thyme
Salt to taste
2 cups Shredded Cheese Divided
1/2 lb Macaroni Noodles Dry
1/2 cup Panko Crumbs

Instructions

Preheat oven to 450 and put on a pot of water for boiling pasta, salted to taste
Heat puree and stock or broth on low, whisking occasionally to make sure it maintains a smooth consistency.
Add in 1 and 1/2 Cups of cheese a hanful at a time, whisking until melted and fully incorporated after each addition, turning heat to low after last addition
Cook the pasta to "al dente" and drain
Mix the prepared pasta and the butternut squash sauce together in the baking dish and top with remaining cheese and panko crumbs
Bake at 400 for about 20 minutes, remove, cool and serve

Share this Recipe

Butternut Squasharoni and Cheese

Submit a Comment

NEW RECIPES

WHAT WE DO

ARCHIVES

INSTAGRAM

Butternut Squasharoni and Cheese

Submit a Comment

NEW RECIPES

WHAT WE DO

ARCHIVES

INSTAGRAM

Tags