Butternut squash mac & cheese
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
1 small butternut squash (1 lb) peeled, seeded, 1" cubes 1 cup broth1.5 cups nonfat milkPinch of nutmegPinch of cayenne3/4 tsp saltblack pepper1 lb macaroni or other small pasta4 ozs extra sharp grated cheddar (1 cup)4 tbsps Parmesan cheese grated2 tbsps panko1 tsp olive oilcooking spray1/2 cup ricotta, part skim
Preheat oven to 375.
combine squash, broth, and milk in a medium saucepan - boil and then simmer until squash is tender when pierced w/fork about 20 mins. Remove from heat - pour contents of saucepan into blender with nutmeg, cayenne, sale and pepper. Remove insert in blender top for steam to escape and cover top with towel (for splatter control). Blend until smooth.
Meanwhile prepare noodles al dente. Drain and transfer to large bowl. Stir in squash mixture, cheddar, ricotta and 2 tbsps parmesan.
Lightly coat a 9" baking dish w/ 2" sides (I used a 13x9) w/ spray and pour noodle mixture into pan. In small bowl, combine panko, 2 tbsps Parmesan and olive oil. Sprinkle evenly over noodle mixture.
Cover w/foil - bake for 20 minutes. Remove foil and bake 30-40 more mins until lightly browned and crisp on top.
Serving Size: 10 1-cup servings
Number of Servings: 10
Recipe submitted by SparkPeople user EXERCISETCHR.
combine squash, broth, and milk in a medium saucepan - boil and then simmer until squash is tender when pierced w/fork about 20 mins. Remove from heat - pour contents of saucepan into blender with nutmeg, cayenne, sale and pepper. Remove insert in blender top for steam to escape and cover top with towel (for splatter control). Blend until smooth.
Meanwhile prepare noodles al dente. Drain and transfer to large bowl. Stir in squash mixture, cheddar, ricotta and 2 tbsps parmesan.
Lightly coat a 9" baking dish w/ 2" sides (I used a 13x9) w/ spray and pour noodle mixture into pan. In small bowl, combine panko, 2 tbsps Parmesan and olive oil. Sprinkle evenly over noodle mixture.
Cover w/foil - bake for 20 minutes. Remove foil and bake 30-40 more mins until lightly browned and crisp on top.
Serving Size: 10 1-cup servings
Number of Servings: 10
Recipe submitted by SparkPeople user EXERCISETCHR.
Nutritional Info Amount Per Serving
- Calories: 256.4
- Total Fat: 6.8 g
- Cholesterol: 19.2 mg
- Sodium: 528.7 mg
- Total Carbs: 36.2 g
- Dietary Fiber: 3.1 g
- Protein: 11.8 g
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