Butternut squash mac and cheese (gluten free)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
6 serving barilla gluten free pasta (spaghetti, elbows, rotini) 1 serving=2 oz dry=1 c cooked (MOMDECORATES) (by MOMDECORATES) 4 oz Goat Cheese crumbles Saladena 3 cup Butternut Squash .5 stick Butter, unsalted 6 fresh sage leaves .35 tsp Salt 1 tsp Pepper, black 4 clove Garlic 1 small Onions, raw 1.5 cup (8 fl oz) Water, tap
Cook pasta al dente, set aside
Melt butter on low heat, add sage and stir 20 secs.
Add the rest of the ingredients except goat cheese and simmer until squash is super tender. Add goat cheese, stir, then blend and mix into pasta. Serve.
Serving Size: 4 entrees
Number of Servings: 4
Recipe submitted by SparkPeople user KATIE123080.
Melt butter on low heat, add sage and stir 20 secs.
Add the rest of the ingredients except goat cheese and simmer until squash is super tender. Add goat cheese, stir, then blend and mix into pasta. Serve.
Serving Size: 4 entrees
Number of Servings: 4
Recipe submitted by SparkPeople user KATIE123080.
Nutritional Info Amount Per Serving
- Calories: 541.6
- Total Fat: 19.1 g
- Cholesterol: 31.0 mg
- Sodium: 212.6 mg
- Total Carbs: 80.9 g
- Dietary Fiber: 4.3 g
- Protein: 12.3 g
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