Cheesy Mac and Butternut Squash
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 233.8
- Total Fat: 11.3 g
- Cholesterol: 37.2 mg
- Sodium: 261.4 mg
- Total Carbs: 19.1 g
- Dietary Fiber: 2.5 g
- Protein: 14.5 g
View full nutritional breakdown of Cheesy Mac and Butternut Squash calories by ingredient
Introduction
This is a lighter version of mac & cheese with added veggies. My 13 month old won't eat butternut squash by itself but she has no clue it's in mac & cheese. It works for husbands too :)The day I made this I only had regular macaroni but I would normally use whole wheat macaroni. I also season it with some black pepper, oregano, and paprika. I don't like salt so I hardly use it and my family doesn't even notice. This is a lighter version of mac & cheese with added veggies. My 13 month old won't eat butternut squash by itself but she has no clue it's in mac & cheese. It works for husbands too :)
The day I made this I only had regular macaroni but I would normally use whole wheat macaroni. I also season it with some black pepper, oregano, and paprika. I don't like salt so I hardly use it and my family doesn't even notice.
Number of Servings: 6
Ingredients
-
1 large butternut squash (yields about 2 cups when cooked)
1.5 cups elbow macaroni
1 cup cheddar cheese
6 oz mozzarella cheese
.5 cup 1% milk
Whatever seasoning you like- black pepper, oregano, paprika, cumin, etc.
Directions
1. Preheat oven to 375 degrees.
2. Wash the outside of the squash and poke some holes into it with a fork.
3. Place butternut squash on a baking sheet in the oven for 45 minutes.
4. While squash is baking, cook macaroni per package instructions and strain.
5. Once squash is cooked (BE CAREFUL IF IT"S STILL HOT) cut in half length-wise, scoop out and discard seeds. Then scoop out flesh, slightly mashing it in the process.
6. Return macaroni to pot, stir in cheeses, squash, and seasoning.
7. Pour mixture into a shallow baking dish (i.e., 9 inch Corningware), pour milk over mixture, and bake for 30 minutes.
8. Let cool for 10 - 15 minutes.
9. Cut into 6 squares.
Makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user REGGAEFLAVA.
2. Wash the outside of the squash and poke some holes into it with a fork.
3. Place butternut squash on a baking sheet in the oven for 45 minutes.
4. While squash is baking, cook macaroni per package instructions and strain.
5. Once squash is cooked (BE CAREFUL IF IT"S STILL HOT) cut in half length-wise, scoop out and discard seeds. Then scoop out flesh, slightly mashing it in the process.
6. Return macaroni to pot, stir in cheeses, squash, and seasoning.
7. Pour mixture into a shallow baking dish (i.e., 9 inch Corningware), pour milk over mixture, and bake for 30 minutes.
8. Let cool for 10 - 15 minutes.
9. Cut into 6 squares.
Makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user REGGAEFLAVA.