Ingredients for Butternut Squash Macaroni Cheese
- 1 medium butternut squash (about 2 pounds)
- Whole Wheat Pasta
- Fresh Chives
- 1/2 cup chopped tomatoes
- 2 cups shredded cheese (cheddar, Gruyère, fontina, or a mix)
- Plain Yogurt
- Vanilla Yogurt
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How to Make Butternut Squash Macaroni Cheese
- Preheat oven to 425°F (220°C).
- Bring a large pot of salted water to a boil for the pasta.
- Pierce butternut squash several times with a fork. Microwave on high for 7 minutes, flip, and microwave for another 7 minutes, or until soft.
- While the squash cooks, cook your pasta according to package directions until al dente. Reserve about 1/2 cup of pasta water before draining.
- Cut the butternut squash in half, scoop out the seeds, and scoop out the flesh.
- In a large saucepan, combine the cooked butternut squash flesh, 1 1/2 cups skim milk, 1 teaspoon salt, and 1/2 teaspoon black pepper. Bring to a simmer over medium heat, stirring occasionally.
- Reduce heat to low and stir in 2 cups of your favorite shredded cheese (or a mix!), until melted and smooth. (Consider cheddar, Gruyere, or fontina).
- Stir in 1/4 teaspoon cayenne pepper (optional, for a touch of heat).
- Remove from heat and stir in 1/2 cup chopped tomatoes and 2 tablespoons chopped chives.
- Gently stir in the cooked pasta and 1/4 cup plain yogurt. Add a little pasta water if needed to achieve desired consistency.
- Pour the mac and cheese into a greased 9x13 inch baking dish.
- Bake for 10 minutes.
- Broil for 5 minutes, or until golden brown and bubbly.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
50g
Fat
27g
Carbs
54g
