Broccoli & Butternut Squash Noodle Mac & Cheese
Try this Broccoli & Butternut Squash Noodle Mac & Cheese recipe, or contribute your own.
Try this Broccoli & Butternut Squash Noodle Mac & Cheese recipe, or contribute your own.
- Carbohydrate 67.47684337408 g
- Cholesterol 178.60199553 mg
- Fat 59.36579173204 g
- Fiber 22.5139993000031 g
- Protein 62.6877875114 g
- Saturated Fat 36.213388473512 g
- Serving Size 1 1 recipe (1020g)
- Sodium 1336.96380362267 mg
- Sugar 44.962844074077 g
- Trans Fat 5.02034592699 g
- Calories 974 calories
Step-by-step
- Add broccoli florets in a large pot and add 1 inch of water to the bottom then sprinkle with a little salt.
- Place over high heat and bring water to a boil, then cover, reduce heat and allow broccoli to steam for 8 minutes or until tender and al dente.
- (You can also use a steamer if you have one!)
- Remove from heat, drain and transfer to a separate bowl until later.
- Next add ghee (or butter) to the pot and place over medium heat.
- Once ghee is melted, add in sliced garlic and saute for 30 seconds or until fragrant.
- Add in butternut squash noodles and cook for 3-4 minutes or until they are al dente.
- Reduce heat to medium low and add in cheddar cheese, parmesan, cashew milk and onion powder.
- Stir every so often for 3-5 minutes or until cheese is completely melted.
- Stir in broccoli and salt and pepper.
- Taste and adjust seasonings as necessary.
- You may want to add in garlic powder or even cayenne (for a spicy version).
- Recipe serves 2.
Working with low-moisture vegetable noodles requires precise thermal control to avoid water pooling in the pan. Butternut squash noodles release internal cellular liquid rapidly when exposed to direct heat, making the initial three to four minute cooking window critical for achieving an al dente texture rather than a mushy consistency. Thinly slicing the garlic rather than mincing prevents acrid burning during the initial thirty second sauté in melted ghee.
Thermal Sequencing for Vegetable Noodles
Steaming the broccoli florets in just one inch of water creates an efficient closed environment that cooks the stalks evenly while preserving bright green chlorophyll pigments. Transferring the broccoli out of the pot before cooking the noodles prevents over-softening. When introducing the sharp cheddar, parmesan, and unsweetened cashew milk, maintaining medium-low heat ensures the dairy fats do not separate or curdle into an oily emulsion.Reheating and Second-Day Dynamics
Storing vegetable-based pasta dishes requires accounting for ongoing moisture migration from the squash noodles into the surrounding cheese sauce. Reheat leftovers gently on the stovetop over low heat, adding an extra tablespoon of cashew milk or water to reconstitute the emulsified fats that tighten during refrigeration. Consume within three days for optimal texture.
