Print Recipe
Pin Recipe
[btn-google-source]
Servings: 12
Calories: 316kcal
Ingredients
- 1 whole butternut squash cut in half
- 1 package macaroni
- 2 cups soya milk or plain milk
- 1 cups granulated sugar
- ½ cup dark brown sugar
- 1 cup peanut butter
- ¼ cup breadcrumbs
- 2 teaspoons cinnamon
- 1 teaspoon vanilla extract
- ½ cup walnuts
Instructions
- Preheat oven to 375°F (190°C). Prepare a tray lined with baking paper.
- Clean the butternut squash from the seeds. Scoop it out using a spoon. Put sugar equally in both holes. Cover with foil and put in the oven for 20 minutes. After 20 minutes, remove the foil and test the pumpkin with a toothpick or fork to see if it has softened. If it has softened, completely remove the foil and leave it in the oven for another 10 minutes. (Note: If the butternut squash has not softened after 20 minutes, cover it again with foil and leave for another 10 - 15 minutes.)1 whole butternut squash, 1 cups granulated sugar
- To make the topping, put 3 tablespoons of water and the entire amount of brown sugar in a small saucepan. Heat over medium heat until the sugar melts. Stir continuously to prevent burning. Reduce the heat to low and leave for a few minutes until the mixture begins to acquire a darker color and thicken. The idea is to make caramel. (Note: Do not heat the caramel for too long so that it does not blacken and thicken too much.)½ cup dark brown sugar
- After you have made the caramel, add the chopped walnuts, and the breadcrumbs to them. Mix well and pour onto baking paper to cool.½ cup walnuts, ¼ cup breadcrumbs
- Once the nuts have cooled, put them in a blender and blend for a few seconds or until you get small crumbs.
- Heat water in a large pot. After the water boils, add the macaroni and cook according to the instructions on the package. Drain the pasta and return to the pot.1 package macaroni
- After you have baked the butternut squash, use a spoon to carefully scoop out the flesh and put it in a blender. Add the peanut butter, cinnamon, vanilla extract, and milk. Beat well until the ingredients are mixed and you get a not-too-liquid and smooth mixture.2 cups soya milk, 1 cup peanut butter, 2 teaspoons cinnamon, 1 teaspoon vanilla extract
- Add the butternut squash mixture to the pasta pot and stir well until the ingredients are combined. Pour into a casserole (grease the casserole with butter oil, or baking spray). Spread evenly.
- Add the caramelized walnuts on top. Sprinkle a little more brown sugar on top and put in the oven for 15-20 minutes or until the dish is browned.
- Serve with Greek yogurt or your favorite vanilla ice cream.
Notes
- Perfect Pasta: Cook the macaroni until al dente. This way, it holds its shape and texture once mixed with the creamy squash sauce.
- Even Roasting: If the squash halves are different sizes, they may cook unevenly. Check them individually and remove one sooner if needed.
- Caramel Timing: Watch the caramel closely—it can turn from golden brown to burnt fast! Once it thickens and deepens in color, take it off the heat.
- Blending Tip: If the squash mixture feels too thick, add a splash of milk to smooth it out. You want a creamy texture but not too runny.
- Extra Crunch: For a little more texture, reserve a few walnut pieces and chop them by hand. Sprinkle these over the top after baking for added crunch.
- Adjust the Sweetness: If you prefer a less sweet version, reduce the amount of granulated sugar you put in the squash hollows. It’s totally flexible!
Nutrition
Calories: 316kcal | Carbohydrates: 42g | Protein: 8g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Sodium: 134mg | Potassium: 437mg | Fiber: 3g | Sugar: 30g | Vitamin A: 6800IU | Vitamin C: 16mg | Calcium: 116mg | Iron: 1mg
Tried this recipe?Let us know how it was!