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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 241.4
  • Total Fat: 6.7 g
  • Cholesterol: 17.6 mg
  • Sodium: 287.8 mg
  • Total Carbs: 34.9 g
  • Dietary Fiber: 5.2 g
  • Protein: 11.5 g

View full nutritional breakdown of MAKEOVER: Butternut Squash Mac and Cheese (by BETHANYDICE) calories by ingredient
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MAKEOVER: Butternut Squash Mac and Cheese (by BETHANYDICE)

Submitted by: BETHANYDICE

View the original recipe for Butternut Squash Mac and Cheese

Number of Servings: 8


    1 small butternut squash (about 1 pound), peeled, seeded, and diced (about 3 cups)
    1 cup low-sodium vegetable broth
    1 1/2 cups skim milk
    Pinch of nutmeg
    Pinch of cayenne pepper
    3/4 teaspoon salt
    Freshly ground black pepper
    1 pound whole wheat spirals
    1 cup shredded extra-sharp cheddar cheese
    4 tablespoons Parmesan cheese, grated
    2 tablespoons breadcrumbs
    1 teaspoon olive oil
    Olive-oil cooking spray, for baking pan


Preheat oven to 375 degrees Fahrenheit. Bring a large pot of water to a boil. Combine squash, stock, and milk in a medium saucepan; bring to a boil over medium-high heat. Reduce heat to medium; simmer until squash is tender when pierced with a fork, about 10 minutes. Remove from heat.

Add noodles to boiling water; cook according to package instructions, about 8 minutes. Mash contents of saucepan; stir in nutmeg, cayenne, and salt, and season with black pepper. Stir to combine.

Drain pasta, and transfer to a large bowl; stir in squash mixture, cheddar, ricotta, and 2 tablespoons Parmesan.

Coat a 9x9 inch baking dish with olive oil spray and pour in the noodle mixture.

In a small bowl, combine breadcrumbs, remaining parmesan, and oil; sprinkle evenly over noodles.

Cover with foil, and bake 20 minutes. Remove foil, and continue baking until lightly browned and crisp on top, 20 to 40 minutes more. Serve immediately.

Serves 8!

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