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Nutrition Facts

  Servings Per Recipe: 8
  Serving Size: 1 serving

Amount Per Serving
  Calories 230.0
  Total Fat 4.3 g
      Saturated Fat 2.0 g
      Polyunsaturated Fat 0.2 g
      Monounsaturated Fat 1.3 g
  Cholesterol 10.5 mg
  Sodium 305.7 mg
  Potassium 329.0 mg
  Total Carbohydrate 35.8 g
      Dietary Fiber 5.2 g
      Sugars 3.8 g
  Protein 13.2 g
  Vitamin A 112.9 %
  Vitamin B-12 5.5 %
  Vitamin B-6 6.4 %
  Vitamin C 20.1 %
  Vitamin D 4.7 %
  Vitamin E 0.7 %
  Calcium 23.4 %
  Copper 3.5 %
  Folate 5.6 %
  Iron 11.0 %
  Magnesium 8.5 %
  Manganese 7.6 %
  Niacin 4.6 %
  Pantothenic Acid     5.2 %
  Phosphorus     18.5 %
  Riboflavin 9.0 %
  Selenium 10.0 %
  Thiamin 6.3 %
  Zinc 5.7 %


*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.


Calories in Butternut Squash Mac and Cheese

View the full Butternut Squash Mac and Cheese Recipe & Instructions
Submitted by: STEPFANIER

Calories per Ingredient

Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe.

Calories per serving of Butternut Squash Mac and Cheese

113 calories of 365 Organic Whole Wheat Penne Pasta, (56.69 grams)

31 calories of Butternut Squash, (0.38 cup, cubes)

25 calories of Cheddar or Colby Cheese, Low Fat, (0.13 cup, shredded)

20 calories of Ricotta Cheese, part skim milk, (0.06 cup)

16 calories of Milk, nonfat, (0.19 cup)

10 calories of Parmesan Cheese, shredded, (0.50 tbsp)

9 calories of Bread crumbs, dry, grated, plain, (0.02 cup)

5 calories of Olive Oil, (0.13 1tsp)

2 calories of Vegetable Broth, (0.13 cup)


Nutrition & Calorie Comments  

I like the idea of using mashed squash to extend the cheese sauce. Next step: serve that sauce over cauliflower instead of pasta. Shazam! Watch your calories decrease exponentially. That's what I'm going to try! Submitted by:
QNINA1000

(1/2/14)
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This was pretty good. I'm glad I used the 12 oz. box of rotini. It fit perfectly into the 9x9 dish. I, also, used small curd fat free cottage cheese since I didn't have any ricotta on hand. Hubby liked it so much he had extra servings. Submitted by:
MISSENG

(9/17/13)
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We enjoyed this, so much I'll make it again. I used a low-fat cheese and fatfree yogurt in place of the ricotta. I also skipped the breadcrumbs and olive oil; I covered the dish when baking. You won't mistake this for "real" mac 'n' cheese, but it's delicious in its own right! Submitted by:
KASEYCOFF

(2/3/13)
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This was so good! Both of my sons wanted seconds--not a frequent occurance when I am trying out a new recipe! I did add more cheese and more salt. We are definitely making this again. Submitted by:
OSDOWNS

(12/19/12)
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Loved this!!! My 4 kids didn't even know butternut squash was in it! Did not use the topping, and substituted lower fat cheese for regular. I also blended the squash and broth to make a smoother consistency (helped kids not notice the squash.) definitely will make again! Submitted by:
DISNEYNUT1

(10/7/12)
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Great recipe! I used more butternut squash than it called for and put in 1/2 cup of full fat sour cream and it tasted great! Submitted by:
LUV2LAF06

(9/27/12)
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This recipe was really good. I pureed my cooked squash, used Ronzoni Garden Delight Pasta (enriched Tomato Carrot & Spinach Pasta Blend.) I had no Veggie Stock so I used 1 small Knorrs Chicken Boullion cube and deleted the required salt that the original recipe asked for. Muy Excellente'!!! Submitted by:
MYTLWILL

(9/17/12)
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this was very good I have made the countless times for my family as a way to 'hide' the veggies when my kids were young. I used frozen squash as a time saver and just use parm cheese as a topping instead. I have used crushed salt free pretzels before and it's yummy but kids don't like them lol. Submitted by:
MDKM80

(9/16/12)
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Definitely sounds like one to try, espc. with variation of pumpkin since I have that in the freezer. Plus, Mac-n-Cheese is done fairly often (DD does sports snd always looking for carbs before the gsme/meet) Submitted by:
ANDY13

(9/16/12)
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I've revised my opinion of this recipe. When I first tried it yesterday, I rated it "bad". Today I had it left over, added more salt and a tablespoon of flax meal and enjoyed it a bit more. I thought it only fair to say so. I'm glad most people seem to be loving it. Submitted by:
MRBLIX

(8/12/12)
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The butternut squash made this dish a little too sweet for me. I might try some fat free sour cream instead of ricotta cheese next time. It is a good way to get a vegetable in your menu. Submitted by:
PEGJW111

(6/22/12)
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If you are using 1 pound of dry noodles, you need a 9 x 13 inch pan. I would add more salt and less nutmeg. Submitted by:
DEENANATAF

(5/9/12)
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I substituted low fat mozzarella and goat cheese for the cheddar and ricotta since I didn't want to go to the store and it was delish. For breadcrumbs I used panko. Crumbled 3 slices of cooked proscuitto for extra yum. Wasn't that much work Submitted by:
PURPLGURL

(4/10/12)
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This looks very promising, but I am confused about the cooking method. How many pots are there? Which is the saucepan? I will have to work with this, substituting low-fat cheddar for full-fat, but I think it is worth it. Submitted by:
GIGISPARKY

(3/30/12)
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