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Overhead image of a bowl of butternut squash mac and cheese.
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Butternut Squash Mac and Cheese with Crispy Lentils

This Butternut Squash Mac and Cheese topped with crispy lentils is a delicious twist on the classic comfort food. This recipe combines a creamy butternut squash puree with a cheesy sauce to create a rich and flavorful dish. It's a tasty choice for those seeking a healthier alternative.
Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 6
Calories 873kcal
Author Sharon Rhodes

Ingredients

FOR THE CRISPY LENTILS

FOR THE MAC AND CHEESE

  • 4 cups pasta of choice * we use brown rice shells
  • 1 medium butternut squash peeled, seeded, and cubed
  • 1 cup Greek yogurt
  • 1 cup milk
  • 1 tsp turmeric
  • ½ teaspoon dried thyme
  • ¼ teaspoon dried mustard
  • ¼ teaspoon sea salt and pepper
  • 2 cups shredded sharp cheddar cheese

Instructions

  • Preheat the oven to 400° and line a baking sheet with parchment paper.
  • Cook the lentils according to the package directions.
  • Pour your cooked, drained lentils onto the lined baking sheet and toss them with the olive oil, granulated garlic, sea salt, and fresh pepper.
  • Roast for 6-8 minutes checking frequently and stirring them around to make sure they don’t burn. Set them aside.,
  • Cook the pasta according to package instructions. Drain the water and set the pasta aside.
  • While the pasta cooks, make the sauce. Place a large pot with 4 cups of salted water over high heat. Add the butternut squash and bring to a boil. Cook until tender, 5-6 minutes. Drain the water and set the cooked squash aside.
  • Reduce heat to medium and return the pot to the stove. Add the yogurt, milk, and seasonings. Stir frequently with a whisk, until thickened slightly, 3-4 minutes.
  • Add back the butternut squash. Remove from heat and using an immersion blender, puree the squash until it becomes a smooth sauce.
  • Add the cheese and stir until it melts through.
  • Stir the cooked pasta into the sauce and portion it out into bowls. Top with the crispy lentils and serve.

Video

Notes

Storage tips

  • Store any leftovers in an airtight container in the fridge for up to 2 days. It would be best to keep the sauce separate if possible.

Nutrition

Calories: 873kcal | Carbohydrates: 142g | Protein: 38g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.002g | Cholesterol: 44mg | Sodium: 434mg | Potassium: 1016mg | Fiber: 10g | Sugar: 10g | Vitamin A: 13738IU | Vitamin C: 27mg | Calcium: 454mg | Iron: 4mg