Recipes Seasonal Recipes Fall Recipes Butternut Squash Recipes Macaroni and Cheese with Butternut Squash 3.1 (783) 18 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on March 18, 2022 Rate Print Share Photo: Sang An Servings: 6 Ricotta and pureed Butternut squash add extra creaminess to this new Macaroni and Cheese—a favorite comfort-food. Ingredients 1 small butternut squash (about 1 pound), peeled, seeded, and cut into 1-inch cubes (about 3 cups) 1 cup homemade or low-sodium canned chicken stock, skimmed of fat 1 ½ cups nonfat milk Pinch of freshly grated nutmeg Pinch of cayenne pepper ¾ teaspoon coarse salt Freshly ground black pepper 1 pound elbow macaroni 4 ounces extra-sharp cheddar cheese, finely grated (about 1 cup) 4 tablespoons Parmesan cheese, finely grated (1 ounce) 2 tablespoons fine breadcrumbs 1 teaspoon olive oil Olive-oil, cooking spray ½ cup part-skim ricotta cheese Directions Preheat oven to 375 degrees. Combine squash, stock, and milk in a medium saucepan; bring to a boil over medium-high heat. Reduce heat to medium; simmer until squash is tender when pierced with a fork, about 20 minutes. Remove from heat. Mash contents of saucepan; stir in nutmeg, cayenne, and salt, and season with black pepper. Stir to combine. Meanwhile, bring a large pot of water to a boil. Add noodles; cook until al dente according to package instructions, about 8 minutes. Drain, and transfer to a large bowl; stir in squash mixture, cheddar, ricotta, and 2 tablespoons Parmesan. Lightly coat a 9-inch square baking dish (4 inches deep) with cooking spray. Transfer noodle mixture to dish. In a small bowl, combine breadcrumbs, remaining 2 tablespoons Parmesan, and oil; sprinkle evenly over noodle mixture. Cover with foil, and bake 20 minutes. Remove foil, and continue baking until lightly browned and crisp on top, 30 to 40 minutes more. Serve immediately. Originally appeared: Martha Stewart Living, January 2003 Rate It Print