Butternut Squash Mac 'N Cheese!
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 357.4
- Total Fat: 18.0 g
- Cholesterol: 59.4 mg
- Sodium: 172.3 mg
- Total Carbs: 37.5 g
- Dietary Fiber: 6.5 g
- Protein: 12.0 g
View full nutritional breakdown of Butternut Squash Mac 'N Cheese! calories by ingredient
Introduction
This tastes like actual mac and cheese! What a great way to get in some extra vegetables! This tastes like actual mac and cheese! What a great way to get in some extra vegetables!Number of Servings: 6
Ingredients
-
1/2 a butternut squash, cubed (About 3 cups, give or take)
3 cups of whole wheat fusilli pasta (uncooked)
1.5 c Light cream
1 c shredded cheddar cheese
1 c frozen peas
2-3 garlic cloves
Salt and pepper to taste
Directions
Roast the cubed squash in the oven with a bit of olive oil and the garlic cloves. Bake until soft at 400 degrees. Usually about 15-20 mins. I like to broil mine for 3-4 mins before removing from oven just to get a richer taste.
While squash is roasting, cook the ww noodles until they are al dente. Drain and add noodles to a casserole dish.
Put the roasted squash into a food processor and puree until smooth and creamy. I add a little bit of cream at a time until its a thinner consistency.
Add the squash puree to the noodles in the casserole dish. Stir to coat the noodles. I add the cheese at this time and stir it in with the puree, but you could also add it in while you are pureeing the mixture.
I found that my puree got quite a bit thicker when i added the cheese, so I just added more cream right into the casserole dish, and mixed until it started to thin out a bit more and appeared moreso creamy than clumpy. Stir in peas. Bake in oven for 25 minutes at 350 degrees.
*Could substitute the light cream for skim milk
**Could add bread crumbs on top for a bit of crunch. Mmm!
Number of Servings: 6
Recipe submitted by SparkPeople user KNEMES.
While squash is roasting, cook the ww noodles until they are al dente. Drain and add noodles to a casserole dish.
Put the roasted squash into a food processor and puree until smooth and creamy. I add a little bit of cream at a time until its a thinner consistency.
Add the squash puree to the noodles in the casserole dish. Stir to coat the noodles. I add the cheese at this time and stir it in with the puree, but you could also add it in while you are pureeing the mixture.
I found that my puree got quite a bit thicker when i added the cheese, so I just added more cream right into the casserole dish, and mixed until it started to thin out a bit more and appeared moreso creamy than clumpy. Stir in peas. Bake in oven for 25 minutes at 350 degrees.
*Could substitute the light cream for skim milk
**Could add bread crumbs on top for a bit of crunch. Mmm!
Number of Servings: 6
Recipe submitted by SparkPeople user KNEMES.