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Butternut Squash Mac n Cheese
Here is the original recipe from Martha Stewart. I made a few edits to the recipe to 1- make it more healthy and 2- please DH. He prefers to call it Butternut Squash Baked Ziti. He thinks Mac n Cheese is too misleading since it does look quite cheesy, but he doesn't think it tastes cheesy enough. So we've added the stewed tomatoes to keep him happy.
1 pound whole wheat pasta
2 packages of frozen winter squash, thawed (about 10 oz each)
Pinch of freshly grated nutmeg (sometimes we add this, sometimes we don't)
Pinch of cayenne pepper (we use 2 or 3 since we like it spicy)
Salt and Pepper
15 oz ricotta cheese (I used full fat, but reduced and fat free also work and reduce the points)
2 oz shredded cheddar cheese (probably about 1/3 cup)
3 Tbsp Parmesan cheese, grated
3 15oz cans of Stewed Tomatoes, drained
1. Preheat oven to 350.
2. Boil water and cook pasta as directed.
3. Combine thawed squash, nutmeg, cayenne pepper, salt and pepper. Then add ricotta, cheddar, Parmesan and stewed tomatoes. Combine completely.
4. Combine pasta and sauce. Pour into a 9x13 pan and bake for 30 minutes at 350 degrees or until completely heated through.
5. Serve topped with additional stewed tomatoes, if desired.
For 10 servings, which are big, it is 7 WW points. Adding additional stewed tomatoes (1 cup) adds 1 point per serving.
Re: Butternut Squash Mac n Cheese
Last Race: California International Marathon - December 4, 2011 - 3:29:18, 7:59 pace
Next Race: ARun for Young 5K - January 7, 2012
Yes! I have and it just take a bit more time, but is just as delicious if not more. I just cubed mine up (or you can buy pre-cubed squash in the grocery store) and put it in a saucepan with some chicken broth and milk. Bring that to a boil and then reduce the heat. The squash will cook and get soft, so then I just use a potato masher to get it to a mush like consistency so I can't mix in the cheese.