Modified Butternut Squash Mac & Cheese
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
-1 small butternut squash, peeled, seeded, and cubed-1 cup vegetable stock-1 1/2 cups 2% milk-1 14.5oz box Ronzoni smart taste elbow macaroni-2 T grated parmesan cheese-1/2 cup part skim ricotta cheese-4oz extra sharp cheddar cheese-pinch cayenne pepper-black pepper to taste-pinch kosher salt
1. Combine milk, stock, and squash in medium saucepan. Bring to boil then reduce heat to medium for 15-20 minutes or until fork tender.
2. While squash is cooking, boil large pot of water. Add macaroni and cook until tender, approximately 10 minutes.
3. When squash is tender, mash in pan. Add pepper, cayenne, and salt.
4. Drain macaroni and return to large pot. Add squash mixture, parmesan, cheddar, and ricotta. Stir to combine.
5. Pour into a sprayed casserole dish. Cover with foil and bake 20 minutes. Remove foil and bake 20 more minutes or until browned and crispy on top.
Makes approximately 12 1-cup servings.
Number of Servings: 12
Recipe submitted by SparkPeople user GUINEAPIGMOM.
2. While squash is cooking, boil large pot of water. Add macaroni and cook until tender, approximately 10 minutes.
3. When squash is tender, mash in pan. Add pepper, cayenne, and salt.
4. Drain macaroni and return to large pot. Add squash mixture, parmesan, cheddar, and ricotta. Stir to combine.
5. Pour into a sprayed casserole dish. Cover with foil and bake 20 minutes. Remove foil and bake 20 more minutes or until browned and crispy on top.
Makes approximately 12 1-cup servings.
Number of Servings: 12
Recipe submitted by SparkPeople user GUINEAPIGMOM.
Nutritional Info Amount Per Serving
- Calories: 197.6
- Total Fat: 5.4 g
- Cholesterol: 17.9 mg
- Sodium: 100.4 mg
- Total Carbs: 32.8 g
- Dietary Fiber: 5.0 g
- Protein: 8.5 g
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