Butternut Squash Mac and Cheese

Name: Butternut Squash Mac and Cheese Recipe
Prep time: 10 min
Cook time: 90 min
Total time: 100 min
Yield: 4
Ingredients: 1kg butternut squash; 2 cups almond milk; 200g low fat cottage cheese; 1tsp garlic powder; 1tsp grain mustard; 60g grated mature cheddar; salt and pepper to taste; 400g dry macaroni

Minutes to Prepare: 10
Minutes to Cook: 90

Number of Servings: 4

Ingredients

1kg butternut squash2 cups almond milk200g low fat cottage cheese1tsp garlic powder1tsp grain mustard60g grated mature cheddarsalt and pepper to taste400g dry macaroni

Directions

Wash and halve butternut squash lengthwise. Scoop out seeds and place cut side down on baking sheet or roasting pan. Roast at 200C until the skin yields to touch or is easily pierced with a fork or skewer. While squash is cooling, boil pasta and drain. Scoop flesh from squash into food processor or blender and blend with milk, garlic powder, and mustard, until smooth. Pour into saucepan and cook until bubbling. Add grated cheese and stir until melted, then season with salt and pepper to taste. Stir in nutritional yeast at the end. Add cooked pasta and stir to coat, then serve.

Serving Size:�Makes 4 generous bowls

Servings Per Recipe: 4

Nutritional Info Amount Per Serving

Calories: 562.1
Total Fat: 8.1 g
Cholesterol: 16.1 mg
Sodium: 822.4 mg
Total Carbs: 102.1 g
Dietary Fiber: 18.3 g
Protein: 30.4 g

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