Butternut Squash & Mascarpone Mac N Cheese - Creamy Butternut Pasta Sauce - Recipe # 176

mascarpone cheese

🥗Healthier: Greek yogurt

💰Cheaper: cream cheese

Greek yogurt reduces calories while maintaining creaminess

cheddar cheese

🥗Healthier: reduced-fat cheddar

💰Cheaper: colby cheese

Colby cheese offers similar flavor at a lower cost.

butternut squash

🥗Healthier: zucchini

💰Cheaper: pumpkin puree

Pumpkin puree is often less expensive and offers a similar texture.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Pecorino provides a similar salty flavor at a lower price.

Peel the whole butternut squash and remove both the top and bottom.

Halve the butternut squash and scoop out the seeds and membranes.

Cut the butternut squash into small dice.

Add the diced butternut squash, onion, and garlic to a pot and cover with water.

Boil the vegetables until they are tender enough to be easily mashed against the sides of the pot.

Drain the vegetables and blend them with vegetable stock until homogeneous.

Add Mascarpone cheese to the blended mixture and let it melt into the puree.

Stir in white wine vinegar, salt, and pepper to taste, ensuring the sauce is well seasoned.

Cook small macaroni elbows in boiling water until al dente.

Heat the butternut squash sauce until piping hot.

Serve the cooked macaroni first, then pour the cheesy butternut squash sauce over it and mix well.

Grate Parmesan cheese on top and add a basil leaf before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens