Butternut Squash Mac N Cheese

By by KitchenAid
Images
Butternut Squash Mac N Cheese
Serves
Makes 8 to 10 servings
Ingredients
  • Nonstick cooking spray
  • 2 butternut squash (neck only), cut into 4-inch sections, ends trimmed
  • ¼ cup butter + 1 tablespoon, divided
  • ¼ cup all-purpose flour
  • ½ teaspoon kosher salt
  • ½ teaspoon white pepper
  • ½ teaspoon ground mustard
  • 2½ cups low fat milk
  • 1 cup (4 ounces) shredded Cheddar cheese
  • 1 cup (4 ounces) shredded Gruyere cheese
  • ¾ cup panko bread crumbs


Procedure
This recipe was developed for the KitchenAid® Stand Mixer with Spiralizer Attachment.

Preheat oven to 375°F. Arrange oven rack to center position. Prepare 2-quart baking dish with nonstick cooking spray or grease with additional butter and set aside.

Attach Spiralizer Attachment to KitchenAid® Stand Mixer. Center one squash section on fruit and vegetable skewer; attach to Spiralizer. Attach peeling blade and medium spiralizer blade and position at end of squash. Position medium bowl under blades to catch spiralized squash and peel. Turn stand mixer to speed 6 and process until blade reaches end of squash. Cut spiralized squash into desired lengths.

Arrange squash in baking dish. Dish will be very full. Squash will soften and compress while cooking. Melt ¼ cup butter in medium saucepan over medium heat. Whisk in flour, salt, pepper and mustard. Cook, stirring frequently, for 2 minutes, or until bubbly. Add milk a little at a time and continue to whisk until mixture thickens, about 3 to 5 minutes. Remove pan from heat; stir in Cheddar and Gruyere cheeses until melted and smooth. Pour cheese sauce over squash. Cover dish with foil and bake 45 minutes.

Melt remaining 1 tablespoon butter in small bowl. Stir in bread crumbs, set aside. When squash is ready, remove foil from dish and sprinkle with bread crumb mixture. Continue to bake, uncovered, for 15 to 20 minutes, or until squash is tender. Allow dish to rest 5 minutes before serving.

Butternut Squash Mac N Cheese

By by KitchenAid
Serves
Makes 8 to 10 servings
Ingredients
  • Nonstick cooking spray
  • 2 butternut squash (neck only), cut into 4-inch sections, ends trimmed
  • ¼ cup butter + 1 tablespoon, divided
  • ¼ cup all-purpose flour
  • ½ teaspoon kosher salt
  • ½ teaspoon white pepper
  • ½ teaspoon ground mustard
  • 2½ cups low fat milk
  • 1 cup (4 ounces) shredded Cheddar cheese
  • 1 cup (4 ounces) shredded Gruyere cheese
  • ¾ cup panko bread crumbs


Procedure
This recipe was developed for the KitchenAid® Stand Mixer with Spiralizer Attachment.

Preheat oven to 375°F. Arrange oven rack to center position. Prepare 2-quart baking dish with nonstick cooking spray or grease with additional butter and set aside.

Attach Spiralizer Attachment to KitchenAid® Stand Mixer. Center one squash section on fruit and vegetable skewer; attach to Spiralizer. Attach peeling blade and medium spiralizer blade and position at end of squash. Position medium bowl under blades to catch spiralized squash and peel. Turn stand mixer to speed 6 and process until blade reaches end of squash. Cut spiralized squash into desired lengths.

Arrange squash in baking dish. Dish will be very full. Squash will soften and compress while cooking. Melt ¼ cup butter in medium saucepan over medium heat. Whisk in flour, salt, pepper and mustard. Cook, stirring frequently, for 2 minutes, or until bubbly. Add milk a little at a time and continue to whisk until mixture thickens, about 3 to 5 minutes. Remove pan from heat; stir in Cheddar and Gruyere cheeses until melted and smooth. Pour cheese sauce over squash. Cover dish with foil and bake 45 minutes.

Melt remaining 1 tablespoon butter in small bowl. Stir in bread crumbs, set aside. When squash is ready, remove foil from dish and sprinkle with bread crumb mixture. Continue to bake, uncovered, for 15 to 20 minutes, or until squash is tender. Allow dish to rest 5 minutes before serving.