A creamy, protein-packed twist on classic mac & cheese, this dish blends roasted butternut squash and carrots into a velvety sauce that’s both healthy and comforting!
SERVING SIZE: 4-6
Preheat to 375°F.
On a baking sheet, spread out carrots, butternut squash, onion, and garlic. Drizzle with olive oil and season with salt and chili powder. Toss well. Roast for 25–30 minutes, until tender and slightly caramelized. Set aside to cool.
Bring a large pot of salted water to a boil. Add the fusilli and cook until al dente according to package directions. In the last 2–3 minutes of cooking, add the diced broccoli to the same pot. Drain and set aside.
Add the roasted vegetables to a blender or food processor. Add cottage cheese, milk, and nutritional yeast. Blend until smooth and creamy. Adjust seasoning if needed.
Transfer the fusilli and broccoli to a baking dish. Mix in the shredded cheese. Pour the blended sauce over and mix until well coated.
Sprinkle the breadcrumbs and more shredded cheese to top. Broil for 3 minutes until the cheese is bubbly and golden.
Serve warm and enjoy the cheese pulls!!
Broccoli Cheddar Butternut Squash Mac n Cheese
Ingredients
- 3-4 carrots diced
- 20 oz butternut squash (~4-5 cups diced)
- 3/4 of a small-medium sized onion diced
- 6 garlic cloves
- 1.5 tbsp olive oil
- 1 tsp salt
- 1 tsp chili powder
- 2 1/3 cups fusilli dry
- 12-14 oz broccoli diced
- 2/3 cup shredded cheese stirred in
- 1 cup shredded cheese to top
- 1 tbsp nutritional yeast
- 1 cup cottage cheese
- 1/2 cup milk of choice
- 1/2 cup breadcrumbs to top
Instructions
- Preheat to 375°F.
- On a baking sheet, spread out carrots, butternut squash, onion, and garlic. Drizzle with olive oil and season with salt and chili powder. Toss well. Roast for 25–30 minutes, until tender and slightly caramelized. Set aside to cool.
- Bring a large pot of salted water to a boil. Add the fusilli and cook until al dente according to package directions. In the last 2–3 minutes of cooking, add the diced broccoli to the same pot. Drain and set aside.
- Add the roasted vegetables to a blender or food processor. Add cottage cheese, milk, and nutritional yeast. Blend until smooth and creamy. Adjust seasoning if needed.
- Transfer the fusilli and broccoli to a baking dish. Mix in the shredded cheese. Pour the blended sauce over and mix until well coated.
- Sprinkle the breadcrumbs and more shredded cheese to top. Broil for 3 minutes until the cheese is bubbly and golden.
- Serve warm and enjoy the cheese pulls!!
