one-pot butternut mac
This is an excellent alternative to those who want the indulgence of mac and cheese, but a higher boost of nutrients at the same time. This is ridiculously kid-friendly, and they will love it just the same!
prep time
10 Min
cook time
25 Min
method
Stove Top
yield
6-8 serving(s)
Ingredients
- 1/4 cup kosher salt, plus 1/2 tbsp
- 32 ounces butternut squash, peeled and cubed
- 1 cup reserved cooking liquid
- 1 can coconut milk, unsweetened
- 1 1/2 cups shredded parmesan
- 3/4 teaspoon nutmeg
- 3/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 pound short pasta
- 1 cup crispy fried onion topping
How To Make one-pot butternut mac
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Step 1Season a pot of water with ¼ cup of kosher salt. Bring the butternut squash to a boil in the salted water. Boil until fork tender.
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Step 2Reserve 1 cup of cooking liquid. Remove the squash. Bring the water back to a boil. Cook the pasta as directed on the packaging.
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Step 3Add the butternut squash, ½ cup of reserved cooking liquid and the settled cream at the top of the coconut milk can to a blender. Blend until silky smooth. Add more cooking liquid until you have the consistency desired.
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Step 4Bring the creamy butternut squash sauce to a simmer. Stir in the pasta. Stir in 1 cup parmesan, salt, nutmeg, garlic powder, and onion powder. Top with the crispy onion topping and the remaining cheese. Cover to let the cheese melt. Garnish with paprika.
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Step 5**For a quick variation: Swap the parmesan for sharp cheddar. Cook half a bag of Eat Smart broccoli. Rough chop and stir in at the end.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Pasta Sides
Tag:
#Quick & Easy
Tag:
#For Kids
Tag:
#Healthy
Diet:
Vegetarian
Ingredient:
Vegetable
Culture:
American
Method:
Stove Top
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