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  

PROTEIN AND FIBERGOOD FOR THAT SERVING. Submitted by:
TOMATOCAFEGAL

(8/15/17)
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I forgot to buy ricotta cheese and was out of parmesan, so I doubled up on extra sharp cheddar and used about 1/2 cup plain non-fat Greek yogurt. This recipe only used half of my squash. Baked 20 mins, no foil. Good but looking forward to making it without substitutions - probably yummier. Submitted by:
GVLAKERGIRL

(11/13/15)
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This was good. I used low fat extra sharp cheddar. I didn't have the ricotta on hand so I used low fat cottage cheese. I puréed the butternut squash and broth. I put a layer of sliced tomato on top of the macaroni mixture and then the bread crumbs. Had my doubts, but my husband ate two bowlfuls! Submitted by:
ITSNEAT

(6/4/14)
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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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