Inspired by: Macaroni and cheese
- Vata seasonOct – Dec in the north
Baked Macaroni with Butternut 'Cheese' Sauce
- Serves
- 6
- Portion
- ≈230 g
- Time
- 45 min
- Texture
- Soft
- Season
- Vata season (autumn – early winter)
- Dosha
- Vata
- Pitta
- Kapha
Vata–Pitta
Ingredients
What you need
| Done | Ingredient | Household measure | Quantity (6 servings) | Café batch ×5 |
|---|---|---|---|---|
| Pasta, durum wheat (dry) | 3 cups macaroni | 300 g | 1500 g | |
| Butternut squash | cubed, steamed | 400 g | 2000 g | |
| Cow's milk, whole | 1¼ cups | 300 ml | 1500 ml | |
| Ghee (cow) | 4 tsp | 20 g | 100 g | |
| Cottage cheese | ⅔ cup | 150 g | 750 g | |
| Parmesan (aged — small amounts) | ⅓ cup | 30 g | 150 g | |
| Turmeric powder | ¼ tsp | 0.5 g | 2.5 g | |
| Nutmeg | pinch | 0.1 g | 0.5 g | |
| Rock salt (sendha namak) | ¾ tsp | 4 g | 20 g | |
| Whole-wheat bread | breadcrumbs | 40 g | 200 g |
Method
How to cook it
Step 1: Cook macaroni soft.
Step 2: Blend steamed squash with milk, ghee, cottage cheese, half the Parmesan, turmeric, nutmeg and salt.
Step 3: Combine with pasta; spread in a dish; top with breadcrumbs and remaining Parmesan.
Step 4: Bake at 190 °C (375 °F) 20 minutes.
Nutrition
Per serving, estimated
Moderate salt · 1.1 g per serving (low <1 g; moderate 1–1.8 g; high >1.8 g)
Where the energy comes from
Protein and carbohydrate × 4 kcal/g, fat × 9 kcal/g
Estimated from IFCT 2017 / USDA composition tables; not for clinical use.
How we made it Ayurvedic
- FromCheddar sauce→Tosquash–cottage cheese sauce
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