© Ian Knauer
Active Time
35 MIN
Total Time
1 HR
Yield
Serves : 6

This recipe cuts out a lot of fat by pureeing butternut squash. Slideshow: More Macaroni and Cheese Recipes

How to Make It

Step 1    

Preheat the oven to 375°F.

Step 2    

In a large pot of boiling salted water, cook the pasta until al dente, then drain.

Step 3    

In a medium heavy pot with a lid, simmer the squash with the shallot, chicken broth, oil, 3/4 teaspoon salt and 1/2 teaspoon pepper until the squash is very tender, about 25 minutes. In a food processor, pulse the squash mixture until smooth. Season with salt and pepper to taste. Toss the pasta with the squash puree and transfer to a 3-quart baking dish. Spread the cheese over the top of the pasta and bake until the cheese is melted and the filling is bubbling, 25 to 30 minutes.

You May Like