Butternut squash mac & cheese
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 256.4
- Total Fat: 6.8 g
- Cholesterol: 19.2 mg
- Sodium: 528.7 mg
- Total Carbs: 36.2 g
- Dietary Fiber: 3.1 g
- Protein: 11.8 g
View full nutritional breakdown of Butternut squash mac & cheese calories by ingredient
Introduction
This is delicious and got rave reviews from everyone! I bought the squash already cubed to save time and agony. This is delicious and got rave reviews from everyone! I bought the squash already cubed to save time and agony.Number of Servings: 10
Ingredients
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1 small butternut squash (1 lb) peeled, seeded, 1" cubes
1 cup broth
1.5 cups nonfat milk
Pinch of nutmeg
Pinch of cayenne
3/4 tsp salt
black pepper
1 lb macaroni or other small pasta
4 ozs extra sharp grated cheddar (1 cup)
4 tbsps Parmesan cheese grated
2 tbsps panko
1 tsp olive oil
cooking spray
1/2 cup ricotta, part skim
Directions
Preheat oven to 375.
combine squash, broth, and milk in a medium saucepan - boil and then simmer until squash is tender when pierced w/fork about 20 mins. Remove from heat - pour contents of saucepan into blender with nutmeg, cayenne, sale and pepper. Remove insert in blender top for steam to escape and cover top with towel (for splatter control). Blend until smooth.
Meanwhile prepare noodles al dente. Drain and transfer to large bowl. Stir in squash mixture, cheddar, ricotta and 2 tbsps parmesan.
Lightly coat a 9" baking dish w/ 2" sides (I used a 13x9) w/ spray and pour noodle mixture into pan. In small bowl, combine panko, 2 tbsps Parmesan and olive oil. Sprinkle evenly over noodle mixture.
Cover w/foil - bake for 20 minutes. Remove foil and bake 30-40 more mins until lightly browned and crisp on top.
Serving Size: 10 1-cup servings
Number of Servings: 10
Recipe submitted by SparkPeople user EXERCISETCHR.
combine squash, broth, and milk in a medium saucepan - boil and then simmer until squash is tender when pierced w/fork about 20 mins. Remove from heat - pour contents of saucepan into blender with nutmeg, cayenne, sale and pepper. Remove insert in blender top for steam to escape and cover top with towel (for splatter control). Blend until smooth.
Meanwhile prepare noodles al dente. Drain and transfer to large bowl. Stir in squash mixture, cheddar, ricotta and 2 tbsps parmesan.
Lightly coat a 9" baking dish w/ 2" sides (I used a 13x9) w/ spray and pour noodle mixture into pan. In small bowl, combine panko, 2 tbsps Parmesan and olive oil. Sprinkle evenly over noodle mixture.
Cover w/foil - bake for 20 minutes. Remove foil and bake 30-40 more mins until lightly browned and crisp on top.
Serving Size: 10 1-cup servings
Number of Servings: 10
Recipe submitted by SparkPeople user EXERCISETCHR.