Butternut Squash Mac And Cheese Recipe

Name: Butternut Squash Mac And Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups cubed peeled butternut squash; 1 1/4 cups fat-free, lower sodium chicken broth; 1 1/2 cups fat-free milk; 2 garlic cloves, minced; 2 Tbsp plain fat-free Greek yogurt; 1 tsp. salt; 1/2 tsp. black pepper; 1 cup shredded Gruyere cheese; 1 cup grated pecorino Romano cheese; 1 box (1 lb) uncooked elbow noodles; 1/2 cup whole wheat panko breadcrumbs; Fresh parsley, garnish as desired

Servings: persons

3 cups cubed peeled butternut squash
1 1/4 cups fat-free, lower sodium chicken broth
1 1/2 cups fat-free milk
2 garlic cloves, minced
2 Tbsp plain fat-free Greek yogurt
1 tsp. salt
1/2 tsp. black pepper
1 cup shredded Gruyere cheese
1 cup grated pecorino Romano cheese
1 box (1 lb) uncooked elbow noodles
1/2 cup whole wheat panko breadcrumbs
Fresh parsley, garnish as desired

1
Preheat oven to 375 degrees F. In a medium saucepan, combined cubed butternut squash, chicken broth, milk and garlic and bring to a boil. Then reduce heat and allow to simmer for about 25 minutes, until squash is tender. Meanwhile your pasta should be boiling per box instructions.
2
Pour hot squash mixture into a blender and add Greek yogurt, salt and pepper. Blend until smoother and pour mixture into a large bowl. Stir in cheeses until melted and then fold in your pasta. Pour everything into a 13 x 9-inch baking dish coated with cooking spray and spread evenly.
3
Sprinkle breadcrumbs over top and place in oven for about 25 minutes. Turn your broiler on to high and allow to sit an additional 3 to 5 minutes, until breadcumbs are browned. Sprinkle with parsley and enjoy!

1847

kcal

Calories

164

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 cups cubed peeled butternut squash, 1 1/4 cups fat-free, lower sodium chicken broth, 1 1/2 cups fat-free milk, 2 garlic cloves, minced, and more.

Yes, Butternut Squash Mac And Cheese falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Butternut Squash Mac And Cheese

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