Recipe Library
Butternut Squash Chickpea Mac & Cheese
Creamy butternut squash melts into a velvety sauce with sharp cheddar and Parmesan, coating tender chickpea rotini in rich, savory comfort. Garlic and sage perfume each bite while a touch of Dijon adds gentle tang.
- Total
- 30 min
- Prep
- 15 min
- Cook
- 15 min
- Serves
- 4
Nutrition per Serving
- Calories
- 449
- Protein
- 24g
- Carbs
- 52g
- Fat
- 19g
- Fiber
- 10g
- Sugar
- 8g
- Sodium
- 717mg
Ingredients
- 3 cups cubed butternut squash
- 8 ounces chickpea rotini pasta
- 1 cup low-fat milk
- 1 tablespoon butter
- 2 cloves garlic, grated
- 1 tablespoon fresh sage, plus small leaves for garnish
- 1 teaspoon Dijon mustard
- 1 cup shredded sharp Cheddar cheese
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/2 teaspoon ground pepper
Instructions
- Bring 2 inches of water to a boil in a large pot fitted with a steamer basket. Add squash, cover and cook until tender, about 10 minutes.
- Meanwhile, cook pasta according to package directions. Drain.
- Transfer the squash to a food processor or blender. Add milk and puree until smooth. Set aside.
- Remove the steamer basket from the pot; dry the pot. Add butter and melt over medium-high heat. Add garlic, sage and mustard; cook, stirring, until fragrant, about 1 minute. Add the squash puree and cook, stirring occasionally, until simmering, about 2 minutes. Remove from heat and add Cheddar, Parmesan, salt and pepper, stirring until smooth. Stir in the pasta. Serve garnished with more sage, if desired.