Butternut squash mac & cheese

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Even the most vigilant of people trying to go low carb have to give in to pasta at some point, and they should. Going low carb shouldn't mean giving up the things one loves most forever. Instead, it should mean just eating better when possible and trying to be creative with healthy swaps, as we've done in the recipe below.
Although this version of mac and cheese still includes pasta, we've almost completely done away with the cheese component. We promise you won't miss it. Butternut squash steps in for the cheese, and it is one of the creamiest things you will ever eat. A bit of Parmesan cheese is added just to give the dish a little richness, and it works with the butternut squash to provide the perfect balance.
Cooktop Cove
Low-carb Butternut Squash Mac & Cheese
10 minutes
45 minutes
55 minutes
2 tablespoons olive oil, divided
Salt, to taste
Ground black pepper, to taste
1 butternut squash, halved with the seeds removed
1/2 cup vegetable stock
2 cups milk
1 onion, diced
1/2 cup Parmesan cheese, grated
1 tablespoon paprika
1 teaspoon dry mustard powder
2 cups of elbow macaroni, cooked
Preheat oven to 350 degrees F. Brush the cut side of the butternut squash with oil and season with salt and pepper.
Place cut-side down on a baking sheet and roast in oven for about 40 minutes, or until the flesh is very soft.
After the butternut squash is finished roasting, scoop the flesh out and it place in a blender. Add the vegetable stock and milk and blend until smooth.
Heat two tablespoons of olive oil in a frying pan over medium heat. Add onion and cook just until the onion is softened.
Add the butternut squash mixture, the Parmesan cheese, paprika and mustard powder and stir well. Season again with salt and pepper.
Add the cooked macaroni noodles and stir to coat. Let cook for 5 minutes or so, just until everything is heated through.
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