Butternut Squash mac `n Cheese

Name: Butternut Squash mac `n Cheese Recipe
Prep time: 40 min
Cook time: 45 min
Total time: 85 min
Yield: 8
Ingredients: Ingredients; 1 small butternut squash peeled seeded and diced (about 3 cups); 1 cup vegetable broth (calculator is for regular not low sodium); 1.5 cups skim milk; pinch nutmeg; pinch cayenne; pepper to taste; 375 g (13.22 oz) box whole wheat elbow pasta; 1.5 cups old cheddar shredded; 4 Tbsp hard Parmesan grated; .5 cup part-skim ricotta; 3 Tbsp bread crumbs

Minutes to Prepare: 40
Minutes to Cook: 45

Number of Servings: 8

Ingredients

Ingredients1 small butternut squash, peeled, seeded and diced (about 3 cups)1 cup vegetable broth (calculator is for regular, not low sodium)1.5 cups skim milkpinch nutmegpinch cayennepepper to taste375 g (13.22 oz) box whole wheat elbow pasta1.5 cups old cheddar, shredded4 Tbsp hard Parmesan, grated.5 cup part-skim ricotta3 Tbsp bread crumbs

Directions

Preheat oven to 375. Bring a large pot of water to boil (for the pasta). While it`s heating up, combine squash, stock and milk in a medium saucepan; bring to boil over medium heat. Reduce heat and simmer until squash is tender when pierced with a fork. Remove from heat.

Add pasta to big boiling pot of water and cook about 8 minutes.

Mash contents of saucepan; stir in nutmeg, cayenne and salt and pepper (if desired). Stir in cheddar and 2 Tbsp Parmesan and ricotta. Add pasta (rinse and rain it first) and mix well.

Coat a 9 by 13 lasagna dish with no-stick spray. Pour mixture evenly into dish. Sprinkle breadcrumbs evenly over the top. Sprinkle remaining Parmesan evenly over the top.

Cover with foil and bake for 20 minutes. Remove foil and bake another 20 minutes.

Serving Size: lasagna dish... divide into 8 servings

Number of Servings: 8

Recipe submitted by SparkPeople user REVEBEV.

Servings Per Recipe: 8

Nutritional Info Amount Per Serving

Calories: 346.1
Total Fat: 10.1 g
Cholesterol: 29.9 mg
Sodium: 337.7 mg
Total Carbs: 46.0 g
Dietary Fiber: 6.7 g
Protein: 15.7 g

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