- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 320.0
- Total Fat: 11.7 g
- Cholesterol: 30.6 mg
- Sodium: 481.4 mg
- Total Carbs: 39.4 g
- Dietary Fiber: 6.0 g
- Protein: 18.5 g
Three Cheese Butternut Squash Macaroni and CheeseSubmitted by: CHANZLIKWILCOX
IntroductionI had a butternut squash leftover from my CSA and wanted to try something different. I found a Rachael Ray recipe and altered it to fit what I was hoping for. I had a butternut squash leftover from my CSA and wanted to try something different. I found a Rachael Ray recipe and altered it to fit what I was hoping for.
8 ounces whole wheat penne pasta
1 tablespoon olive oil
2 tablespoons unsalted butter
1/2 medium onion, chopped
2 teaspoons dried thyme
3 tablespoons flour
2 cups vegetable stock
1 large butternut squash, roasted and pureed
1 cup half and half
1 3/4 cup fat free cheddar cheese, shredded
1/4 cup part skim mozzarella, shredded
1/2 cup Parmesan cheese, shredded and divided
1/4 teaspoon nutmeg
1 tablespoon freshly ground black pepper
1 package frozen chopped spinach
1/2 cup Panko breadcrumbs
Heat a pot of water to boil for the pasta. Salt the water then add the pasta and cook to al dente or, with a bite to it.
While pasta cooks, heat a medium heavy bottomed pot over medium heat. Add the extra-virgin olive oil and butter. When the butter melts into the oil, add the thyme and onion into the pot. Cook the onion in butter and oil 3 to 5 minutes, then add flour and cook together 1 to 2 more minutes. Whisk in stock, then combine with butternut squash until warmed through and smooth. Stir in cream or half-and-half and bring sauce to a bubble. Stir in cheeses, except for 1/4 cup Parmesan, with salt, nutmeg and pepper. Taste to adjust seasonings.
Drain cooked pasta well and combine with cheese sauce. Put mixture into 9x13-inch pan that has been sprayed with cooking spray.
Mix remaining Parmesan with Panko and sprinkle over top of pasta mixture.
Bake in oven for 15 minutes or until cheese is bubbling and topping is golden.
Serving Size: Makes 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user CHANZLIKWILCOX.