Chef’s Corner: Butternut Squash Mac & Cheese and Sweet Potato Brownies
Contributed by Tony DiStefano, Director of Culinary Innovation
Rich, comforting, and surprisingly nourishing, these healthier twists on classic comfort foods prove you don’t have to sacrifice flavor to eat well. Creamy Butternut Squash Mac & Cheese gets its velvety texture from roasted squash, while Fudgy Sweet Potato Brownies deliver deep chocolate flavor with naturally sweet, wholesome ingredients. Together, these cozy recipes offer the perfect balance of indulgence and nutrition, making it easy to satisfy both savory and sweet cravings without the heavy feeling.
Recipe: Butternut Squash Mac & Cheese
Ingredients:
- 12 oz mini shell pasta
- 3 cups butternut squash, cubed
- 1 tbsp olive oil
- 2 tbsp butter
- 2 cloves garlic, minced
- 1 cup milk or half-and-half
- 1 ½ cups sharp cheddar, shredded
- ½ cup Gruyère
- 1 tsp. Dijon mustard
- ½ tsp. smoked paprika
- Salt and black pepper
- Optional: breadcrumbs + Parmesan topping
Directions:
- Heat oven to 425°F, roast the squash until soft.
- Cook pasta until al dente; reserve pasta water.
- Blend squash with milk, garlic, butter, Dijon, paprika, and shredded cheese until smooth.
- Toss the mixture with pasta; if needed loosen with reserved pasta water.
- Bake at 350°F for 5 minutes, until golden and crispy on top.
Recipe: Sweet Potato Brownies
Ingredients:
- 1 cup mashed cooked sweet potato
- 1/3 cup honey
- 2 eggs
- 1 tsp vanilla
- 1/3 cup cocoa powder
- ½ cup dark chocolate chips
- ¼ cup flour
- ½ tsp baking powder
- Pinch of salt
Directions:
- Heat oven to 350°F, line an 8×8 pan with parchment paper.
- Mix sweet potato, honey, eggs, and vanilla until smooth. Stir in cocoa, flour, baking powder, and salt. Fold in chocolate chips
- Spread into pan evenly, bake for 22-28 minutes until center is set. Cool completely before slicing for a fudgy texture
About the Chef
Tony DiStefano joined the Whitsons team back in 2010, working as a Food Service Director. During his time at Whitsons, Tony has transitioned through many roles, currently serving as the Director of Culinary Innovation. Having grown up with a family in the restaurant business, he’s always been around food. After culinary school he ventured out on his own, and his love of sweets led him to the bakery business. After the bakery sold, he was contracted to run bakeries and delis in supermarkets on military bases across the northeast. In his current role, Tony’s most rewarding job is doing guest chef visits at schools. He loves bringing the joy and excitement of wholesome foods to students, so that they can learn that healthy eating can be fun.
