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Home > Butternut squash macaroni and cheese
  

Butternut squash macaroni and cheese

Recipe Information

Servings 8
Preparation Time 10 Minutes
Cook Time 60 Minutes
Total Time 1 Hour, 10 Minutes
Difficulty Intermediate
Main Ingredient Butternut Squash; Cheese; Pasta
Category Dairy; Pasta; Vegetables
Meal Lunch; Dinner
Type Main Dish; Side Dish
Cuisine American
Cook Method Boiling; Baking
Diet Low Calorie; Low Fat; Low Cholesterol; Heart Healthy; High Protein; High Fiber; Vegetarian

Ingredients

  • 1 small butternut squash (about 1 pound), peeled, seeded, and diced (about 3 cups)

  • 1 cup low-sodium vegetable broth 

  • 1 1/2 cups skim milk 

  • Pinch of nutmeg 

  • Pinch of cayenne pepper 

  • 3/4 teaspoon salt 

  • Freshly ground black pepper 

  • 1 pound whole wheat spiral pasta 

  • 1 cup shredded extra-sharp cheddar cheese 

  • 4 tablespoons Parmesan cheese 

  • 1/2 cup part-skim ricotta cheese 

  • 2 tablespoons bread crumbs 

  • 1 teaspoon olive oil 

  • Olive oil cooking spray, for baking pan

 

Directions

  • Preheat oven to 375�F.

  • Boil a large pot of water. Place the spiral noodles into the boiling water, and cook the noodles according to the directions on the package.

  • In a medium saucepan, mix the squash, vegetable stock, and milk. Place over medium-high heat, and bring to a boil. Reduce the heat to medium, and cook for about 10 minutes until the squash is tender (check with a fork). Remove the saucepan from the stovetop and set aside.

  • Mash the ingredients in the saucepan. Sprinkle with the nutmeg and cayenne pepper, then season with salt and pepper. Mix the ingredients until the seasonings are combined.

  • When the pasta has finished cooking, drain the pasta and then pour into a large bowl. Mix in the squash mixture, cheddar, ricotta, and 2 tablespoons Parmesan cheese.

  • Use the olive oil spray to coat a 9 x 9 inch baking dish, then fill the baking dish with the noodle mixture.

  • Combine the breadcrumbs, the remaining Parmesan, and olive oil in a small bowl and shake an even layer over the noodles.

  • Put foil over the baking dish and bake for 20 minutes. To achieve a lightly brown and crisp top layer, take the foil off and continue to bake for about 20 to 40 minutes longer. Serve immediately.

 

Nutrition (per serving)

  • Calories: 230 cal

  • Total fat: 4g

  • Saturated fat: 0g

  • Monounsaturated fat: 0g

  • Cholesterol: 11mg

  • Sodium: 306mg

  • Potassium: 0mg

  • Carbohydrate: 36g

  • Fiber: 5g

  • Protein: 13g