Butternut Squash “Mac” & Cheese
Serves 4
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Prep Time
10 min
Cook Time
30 min
Total Time
55 min
Prep Time
10 min
Cook Time
30 min
Total Time
55 min
Ingredients
  1. 1 pkg (12 oz) Del Monte® Butternut Squash Noodles
  2. 3 tbsp butter
  3. 1/2 cup gluten-free bread crumbs
  4. 1 small onion, finely diced
  5. 2 cloves garlic, minced
  6. 1 cup milk
  7. 3/4 cup 5% light cream
  8. 2 tbsp cornstarch
  9. 1/2 tsp Dijon mustard
  10. 1/2 tsp salt
  11. 1/4 tsp pepper
  12. Pinch cayenne pepper
  13. 1/2 cup shredded Cheddar cheese
  14. 1/2 cup shredded mozzarella cheese
  15. 1/4 cup finely grated Parmesan cheese
Instructions
  1. Preheat oven to 350°F (180°C). Melt butter in large saucepan set over medium heat. Remove 1 tbsp butter and toss with breadcrumbs; set aside.
  2. Add onion and garlic to skillet; cook for 3 to 5 minutes or until onion is softened. Whisk in milk, cream, cornstarch, mustard, salt, pepper and cayenne; bring to boil.
  3. Reduce heat and simmer for 3 to 5 minutes or until thickened. Stir in Cheddar and mozzarella until melted.
  4. Stir in butternut squash noodles. Transfer to four greased 1-cup ramekins. Sprinkle with Parmesan and reserved bread crumbs.
  5. Bake for 20 to 25 minutes or until golden and bubbly. Let stand for 10 minutes before serving.
Notes
  1. Change up the cheese if desired; try Gruyère or Emmental for a sharper flavor.
Del Monte Fresh http://fruits.com/

Nutrition Facts

  • Per 1/4 recipe
  • Calories 400
  • Fat 23g
  • Cholesterol 65mg
  • Sodium 830mg
  • Carbohydrate 32g
  • Fiber 3g
  • Sugars 9g
  • Protein 16g