Butternut Squash Mac and Cheese
Makes 8-10 servings
2 butternut squash, neck only, peeled
1/4 cup butter + 1 tablespoon, divided
1/4 cup flour
1/2 teaspoon kosher salt
1/2 teaspoon white pepper
1/2 teaspoon ground mustard
2 1/2 cups low fat milk
1 cup (4 ounces) shredded Cheddar cheese
1 cup (4 ounces) shredded Gruyere cheese
3/4 cup panko bread crumbs
Preheat oven to 375°F
Arrange oven rack to center position. Spray a 2-quart baking dish with non-stick cooking spray or rub with additional butter.
Attach Spiralizer Attachment to the KitchenAid® Stand Mixer. Trim stems off squash and cut in half crosswise to fit spiralizer. Center squash on fruit and vegetable skewer; attach to Spiralizer. Attach medium spiralizing blade and position at end of squash. Turn stand mixer to speed 6 and process until blade reaches end of squash. Cut spiralized squash into 4-inch lengths. Arrange squash in baking dish. Dish will be very full, squash will soften and compress while cooking.
Melt 1/4 cup butter in a medium saucepan over medium heat. Whisk in flour, salt, pepper and mustard. Cook, stirring frequently, for 2 minutes or until bubbly. Whisk in milk a little at a time and continue to whisk until mixture thickens and almost comes to simmer, about 3 to 5 minutes.
Remove pan from heat and stir in cheeses. Stir until melted and smooth. Pour cheese sauce over squash in dish. Cover dish with lid or foil and bake for 45 minutes.
While squash is baking, microwave remaining 1 tablespoon butter in a small bowl to melt, then stir in bread crumbs and set aside. After 45 minutes of baking remove cover from dish and sprinkle with bread crumb mixture. Continue to bake, uncovered, for 15 to 20 minutes or until the squash is just tender. Allow the dish to rest for 5 minutes before serving.
NOTE Only the top part of butternut squash can be spiralized. The lower seeded area can be reserved for separate use.
*The Contributor of this post has been compensated by KitchenAid for this post, but this post represents the Contributor’s own opinion.*