Marketing & Events 

Manager at Sullivan 180

Who doesn’t love macaroni and cheese? Butternut squash macaroni and cheese is a great way to incorporate a vegetable into this beloved kid-friendly dish. With its cheddar-like color and subtle flavor, butternut squash significantly enhances its nutritional value.

In August, the School Nutrition Action Coalition (SNAC) hosted a conference to engage school food service staff in hands-on learning about delicious, nutritious meals cooked from scratch with whole, fresh ingredients. The Lenox Hill Teaching Kitchen offered training sessions on scratch cooking for school lunches and gifted each attendee a cookbook that includes this recipe. We hope to see it on a school lunch menu soon. Here at Sullivan 180, we can’t get enough!

Butternut squash is in-season and rich in potassium for heart health and loaded with fiber for a healthy gut. Additionally, it’s a good source of vitamins A, C and E, which support a strong immune system. It’s the perfect addition that kids are sure to love!

Yield: 9x13 pan 

Ingredients:

2 pounds butternut squash

2 ½ tablespoons oil

Salt, to taste

Ground black pepper, to taste

2 ¼ cups 1% milk

2 pounds whole wheat elbow macaroni

3 tablespoons butter

2 teaspoons garlic powder

2 teaspoons paprika

2 pounds low-fat cheddar, shredded and divided (save about ⅔ pound for topping)

Directions: 

1. Preheat oven to 350˚F.

2. Grease a 9x13 pan.

3. Cut the butternut squash in half, remove seeds, drizzle with oil, and season with salt and black pepper. Roast for 45-50 minutes or until fork-tender. Set aside until cool. Once cooled, remove the skin and add squash to a large bowl. Add milk and puree until smooth.

4. Cook pasta according to package directions.

5. In a large pot, heat butter, garlic powder, paprika, and salt and black pepper. Add the pureed butternut squash and milk mixture, and once warm, add all but ⅔ pound of cheese. Stir until melted. Add cooked pasta and combine well. Adjust seasoning if needed.

6. Pour into the greased 9x13 pan. Top with the remaining cheese, cover with foil, and bake for 20 minutes. Uncover and bake for an additional 10 minutes or until golden brown.

Recipe Credit: Adapted from The Teaching Kitchen at Lenox Hill Neighborhood House

Nutrition Information: everydayhealth.com

Photo Credit: slowcookergourmet.net/

This Butternut squash macaroni and cheese recipe is sure to put a smile on your guests’ faces.