Butternut Squash Mac & Cheese with Lobster
Do you want to know a secret? This Mac and Cheese is REALLY good for you! Shhh – don’t tell your guests! This guilt-free Mac & Cheese swaps some of the classic ingredients for fall nutrients! It’s a great seasonal dish to entertain all fall and winter with! Don’t have lobster on hand? Not to worry! It’s just an added bonus! You can leave it out or swap it for shrimp, chicken, or crab!
Butternut Squash Mac & Cheese with Lobster
Ingredients
- 1 ½ pounds butternut squash peeled, seeded and cut into chunks (3 1/2 cups)
- Olive oil salt & pepper for roasting butternut squash
- Your favorite tubed pasta I prefer shells or rigatoni
- 1 cup chicken stock more or less
- 1 greek yogurt
- ½ tsp Fresh cracked black pepper
- 1 Cup Shredded sharp white cheddar cheese
- ½ Cup freshly shredded parmesan cheese
- ½ Cup Shredded Asiago Cheese
- 2 cups fresh Lobster meat thawed and drained if frozen
- ½ tsp nutmeg
- Salt & pepper to taste
- 1/2 cup panko bread crumbs
Instructions
- Preheat oven to 425 degrees Fahrenheit. Line a baking sheet with foil paper. Cut the butternut squash lengthwise and remove the seeds. Cut the butternut squash in cubes. Drizzle with olive oil, salt, and pepper. Bake for 30-40 minutes. Tip: I pierce the butternut squash with a form and microwave for about 5 minutes so it softens slightly and is easier to cut.
- Meantime bring salted water to a boil and cook the pasta al dente.
- If you’re using fresh lobster, cook by brining water to a boil as well. Poach the lobster for 2-3 minutes. Crack the shell and remove the flesh. Give the lobster a rough chop and set aside.
- When the squash is cooked, transfer to a food processor with the Greek yogurt, nut meg, salt, and pepper. Add the stock until you get a thick consistency (thicker than soup – similar to a rough). You may need less or more than recommended measurement.
- Transfer the butternut squash mixture to a large pan on low heat. Add the pasta, lobster and cheese. Mix well and season with more salt and pepper if needed.
- Transfer the mac and cheese to individual ramekins or a large baking dish.
- Sprinkle the reserved cheese and bread crumbs. Bake at 350 for 15 minutes.
This looks delicious!!!!