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Butternut Squash Mac

Prep Time25 minutes
Cook Time20 minutes
Total Time45 minutes
Course: Dinner
Cuisine: American
Author: Kaylynn

Ingredients

Mac

  • 1 medium butternut squash
  • 1 package 13.25 oz elbow macaroni
  • 1 TB olive oil
  • 2 TB flour
  • 1 cup milk
  • 2 TB minced garlic
  • 1 TB dried basil
  • 1 tsp dried parsley

Topping:

  • 1 TB olive oil
  • 1 TB minced garlic
  • 1 tsp dried parsley
  • 1/2 c. breadcrumbs
  • 1/2 c. ground almonds

Instructions

  • Heat oven to 375.
  • Cut butternut squash in half lengthwise; scoop out the seeds and place (cut side down) onto baking dish.
  • Add 1/2 c. water to baking dish and bake for 45 minutes or until tender.
  • Leave oven on after squash is done.
  • Cook pasta according to directions.
  • In same pot that pasta was cooked, add olive oil over medium heat.
  • Add flour and cook for 1-2 minutes to form a paste.
  • Whisk in milk, garlic, basil, and parsley.
  • Once squash is finished cooking, scoop the flesh out and add to the milk mixture.
  • Put everything in a blender and puree.
  • In a bowl, combine cooked pasta to squash mixture.
  • In a small bowl, combine the topping ingredients and mix well.
  • Coat a square (or round) baking dish with cooking spray.
  • Pour macaroni mixture into the pan.
  • Sprinkle topping over the top.
  • Bake for 10 minutes or until heated through and browned on top.