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Pasta with Butternut Squash and Cheesy Cream Sauce
Pasta with Butternut Squash and Cheesy Cream Sauce

Pasta with Butternut Squash and Cheesy Cream Sauce

1 Review(s)
Cook Minutes 45 Min
Prep : 25 Min Cook: 20 Min
Want your family to eat more vegetables? Try sneaking them into their favourite recipes, such as this delicious Pasta with Butternut Squash and Cheesy Cream Sauce. They won't know why the recipe tastes so good, but they'll keep coming back for more.
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6 Servings
Servings
Original recipe yields 6 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 butternut squash, peeled, seeded and cut into 1/2-inch pieces
4 cups fusilli pasta, uncooked
3 Tbsp. butter
3 Tbsp. flour
1 cup milk
1-1/2 cups Cracker Barrel Shredded Old Cheddar Cheese
3 Tbsp. Kraft 100% Parmesan Aged Grated Cheese
1/4 tsp. ground nutmeg
1/2 tsp. ground black pepper
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How do I make it ?
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Step 1
Cook squash in pot of boiling water 20 min. or until tender; drain well. Spoon squash into food processor; process until smooth.
Step 2
Cook pasta as directed on package, omitting salt.
Step 3
Meanwhile, melt butter in large nonstick skillet on medium-low heat. Add flour; mix well. Cook 2 min. or until hot and bubbly, stirring constantly. Gradually whisk in milk; cook on medium heat 2 to 4 min. or until sauce comes to boil and thickens, stirring constantly. Add cheeses; cook and stir 2 to 3 min. or until cheddar is completely melted and sauce is well blended, stirring constantly. Add squash purée, nutmeg and pepper; mix well. Cook and stir 2 to 3 min. or until heated through. Remove from heat.
Step 4
Drain pasta. Add to squash mixture; mix lightly.
Kraft Kitchen Tips!
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Special Extra
Garnish with fresh parsley before serving.
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Note
If you prefer a thinner cheese sauce, reserve 1/2 cup water from the hot drained cooked pasta. Gradually add enough reserved water to cheese sauce until sauce is of desired consistency. Add drained pasta; mix lightly.
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Substitute
Substitute 4 cups small cauliflower florets for the cut-up squash.
NutritionTitleCont_Left-Bracket
Nutrition
Calories
430
Calories From Fat
0
% Daily Value
Total fat 16 g
25 %
Saturated fat 10 g
50 %
Cholesterol 45 mg
Sodium 290 mg
12 %
Total carbohydrate 56 g
19 %
Dietary fibre 5 g
20 %
Sugars 4 g
Protein 17 g
Vitamin A
70 %
Vitamin C
6 %
Calcium
8 %
Iron
20 %
Servings
6 servings, 1 cup (250 mL) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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