Butternut Squash Mac and Cheese
Prep: 35 min.
Bake: 15 min.
Yield 6 servings
Ingredients:
8 ounces uncooked whole wheat elbow macaroni
1 medium butternut squash (about 3 pounds), seeded and cubed
1/4 cup plain Greek yogurt
1 cup fat-free milk
1 teaspoon salt
1/4 teaspoon pepper
Dash ground nutmeg
1-1/2 cups (6 ounces) shredded sharp cheddar cheese
1/2 cup shredded Parmesan cheese
1/2 cup soft whole wheat bread crumbs
Directions:
-
Preheat oven to 400°. Cook pasta according to package directions for al dente. Place squash in a large saucepan; add water to cover. Bring to a boil. Cook, covered, 8-10 minutes or until tender.
-
Meanwhile, place yogurt, milk, salt, pepper, and nutmeg in a blender. Drain squash and transfer to blender; cover and process until pureed. Return mixture to saucepan; heat through. Stir in cheeses until melted.
-
Drain pasta; add to squash mixture. Toss to coat. Transfer to a greased 8-in. square baking dish. Sprinkle with bread crumbs.
-
Bake, uncovered, until golden brown, 15-20 minutes.
Nutritional Facts:
1-1/4 cups: 422 calories, 13g fat (7g saturated fat), 36mg cholesterol, 750mg sodium, 60g carbohydrate (10g sugars, 12g fiber), 20g protein.
Recipe courtesy of Taste of Home.com