Butternut Squash Mac and Cheese

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 562.1
  • Total Fat: 8.1 g
  • Cholesterol: 16.1 mg
  • Sodium: 822.4 mg
  • Total Carbs: 102.1 g
  • Dietary Fiber: 18.3 g
  • Protein: 30.4 g

View full nutritional breakdown of Butternut Squash Mac and Cheese calories by ingredient


Introduction

Healthy and yummy Healthy and yummy
Number of Servings: 4

Ingredients

    1kg butternut squash
    2 cups almond milk
    200g low fat cottage cheese
    1tsp garlic powder
    1tsp grain mustard
    60g grated mature cheddar
    salt and pepper to taste
    400g dry macaroni

Directions

Wash and halve butternut squash lengthwise. Scoop out seeds and place cut side down on baking sheet or roasting pan. Roast at 200C until the skin yields to touch or is easily pierced with a fork or skewer. While squash is cooling, boil pasta and drain. Scoop flesh from squash into food processor or blender and blend with milk, garlic powder, and mustard, until smooth. Pour into saucepan and cook until bubbling. Add grated cheese and stir until melted, then season with salt and pepper to taste. Stir in nutritional yeast at the end. Add cooked pasta and stir to coat, then serve.

Serving Size: Makes 4 generous bowls