Butternut Squash Mac 'N Cheese!
- Number of Servings: 6
Ingredients
1/2 a butternut squash, cubed (About 3 cups, give or take)3 cups of whole wheat fusilli pasta (uncooked)1.5 c Light cream1 c shredded cheddar cheese1 c frozen peas2-3 garlic clovesSalt and pepper to taste
Roast the cubed squash in the oven with a bit of olive oil and the garlic cloves. Bake until soft at 400 degrees. Usually about 15-20 mins. I like to broil mine for 3-4 mins before removing from oven just to get a richer taste.
While squash is roasting, cook the ww noodles until they are al dente. Drain and add noodles to a casserole dish.
Put the roasted squash into a food processor and puree until smooth and creamy. I add a little bit of cream at a time until its a thinner consistency.
Add the squash puree to the noodles in the casserole dish. Stir to coat the noodles. I add the cheese at this time and stir it in with the puree, but you could also add it in while you are pureeing the mixture.
I found that my puree got quite a bit thicker when i added the cheese, so I just added more cream right into the casserole dish, and mixed until it started to thin out a bit more and appeared moreso creamy than clumpy. Stir in peas. Bake in oven for 25 minutes at 350 degrees.
*Could substitute the light cream for skim milk
**Could add bread crumbs on top for a bit of crunch. Mmm!
Number of Servings: 6
Recipe submitted by SparkPeople user KNEMES.
While squash is roasting, cook the ww noodles until they are al dente. Drain and add noodles to a casserole dish.
Put the roasted squash into a food processor and puree until smooth and creamy. I add a little bit of cream at a time until its a thinner consistency.
Add the squash puree to the noodles in the casserole dish. Stir to coat the noodles. I add the cheese at this time and stir it in with the puree, but you could also add it in while you are pureeing the mixture.
I found that my puree got quite a bit thicker when i added the cheese, so I just added more cream right into the casserole dish, and mixed until it started to thin out a bit more and appeared moreso creamy than clumpy. Stir in peas. Bake in oven for 25 minutes at 350 degrees.
*Could substitute the light cream for skim milk
**Could add bread crumbs on top for a bit of crunch. Mmm!
Number of Servings: 6
Recipe submitted by SparkPeople user KNEMES.
Nutritional Info Amount Per Serving
- Calories: 357.4
- Total Fat: 18.0 g
- Cholesterol: 59.4 mg
- Sodium: 172.3 mg
- Total Carbs: 37.5 g
- Dietary Fiber: 6.5 g
- Protein: 12.0 g
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