Recipe from our chefs: Butternut Squash Mac and Cheese | Ohio State Medical Center

cheddar cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast adds a cheesy flavor with fewer calories.

milk

🥗Healthier: almond milk

💰Cheaper: water + cornstarch

Almond milk is lower in calories and can be dairy-free.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a healthier fat option.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is a vegan alternative with a similar taste.

Place butternut squash, vegetable stock, onion and celery in a stovetop stock pot.

Bring to a simmer and let cook for about 35 minutes or until squash is tender and mushy.

In a blender or food processor, puree the mixture until smooth and creamy.

In a small bowl, mix the corn starch and water together and add to the pureed squash mix.

Bring back to a simmer until slightly thickened.

Season with salt and pepper if you like.

Add the cooked pasta to the puree and stir until combined.

Place in a 9x13 baking dish and cover with foil.

Bake at 350 F for 15-20 minutes until bubbly and hot.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens