This recipe is a healthier version of a comforting classic that swaps out a classic cheese sauce for a blend of pureed butternut squash and cheddar cheese.
Bring a large pot of water to a boil and cook pasta according to directions on the package. In the 3 minutes, add the asparagus. Drain and set aside.
Meanwhile, in a pot, add chicken broth and butternut squash. If squash is not submerged, add water. Boil until butternut squash is easily pierced with a fork. Reserve 1 cup of broth and then drain the rest.
Transfer squash to a food processor and add 1/2 cup of broth and 1/2 cup milk. Process until everything is pureed.
Return to pot and add cheeses. Over medium heat, stir sauce until cheeses have melted. Season with salt and pepper. Pour over pasta and asparagus. Serve with a sprinkle of Parmesan, if desired.
Note: Metric ingredient measurements are provided as a courtesy using a third-party calculator and are rounded to the nearest unit. The recipes provided on this site have not been tested with metric measurements and their accuracy cannot be verified.
The nutritional information provided is based on third-party calculations and is an estimate only. Accurate nutritional facts will vary based on the particular brands used, portion sizes, measurement accuracy and more.
Keyword asparagus, butternut squash, cheese, mac and cheese, macaroni
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