Freezer-Friendly Butternut Squash Mac & Cheese
This Freezer-Friendly Butternut Squash Mac & Cheese is a delicious, fall-inspired twist on everyone's favourite comfort food - it's made with roasted veggies for extra nutritional value!
Servings: 6 servings
Calories: 547kcal
Ingredients
- 1 tbsp olive oil
- 1 yellow onion, diced
- 2 cloves garlic minced
- 1/2 tsp salt
- 1/4 tsp pepper
- 3 cups water or chicken broth
- 1 lb dry macaroni pasta
- 1 cup butternut squash, cut into cubes
- 1/2 cup milk
- 1 cup mozzarella or Swiss cheese, grated
- 2 cups sharp cheddar cheese, grated
- Fresh thyme/sage/chives for garnishing *optional*
Instructions
Instant Pot
- Add olive oil, onion, garlic, salt & pepper, broth and pasta to Instant Pot in that order. Cook on high pressure for 3 minutes then do a quick release of pressure.
- Meanwhile, roast 1 cup of butternut squash cubes with some olive oil in a 425 F oven for 30 minutes. Remove from oven, then blend with milk.
- Open lid when safe to do so and stir in butternut squash puree along with mozzarella and cheddar. Serve in bowls and garnish with chives, sage or thyme. Serve and enjoy!
Stovetop
- Heat olive oil in a large saucepan over medium-high heat. Add onion, sauteeing for 5 minutes until softened. Add garlic, salt & pepper, broth and pasta to the pot, stirring well to combine. Bring to a boil and let cook for 12-15 minutes until the liquid has absorbed.
- Meanwhile, roast 1 cup of butternut squash cubes with some olive oil in a 425 F oven for 30 minutes. Remove from oven, then blend with milk.
- Stir in butternut squash puree along with mozzarella and cheddar in the pot with the pasta. Serve in bowls and garnish with chives, sage or thyme. Serve and enjoy!
Nutrition
Calories: 547kcal | Carbohydrates: 43g | Protein: 28g | Fat: 30g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 78mg | Sodium: 1160mg | Potassium: 251mg | Fiber: 5g | Sugar: 10g | Vitamin A: 3000IU | Vitamin C: 30.5mg | Calcium: 660mg | Iron: 2.3mg