Butternut Squash Mac & Cheese

Feel like you have to give up mac & cheese if you want to eat healthy? Want to see how long I can yell "NEVAHHHHH"?
Course: Dinner, Lunch, Main Dish, Side Dish
Cuisine: American, Gluten Free, Vegetarian
Keyword: Copy cat recipe, Easy, Fall, Fiber, Football, High protein, Holiday, Kid-friendly, Meal prep, Party, Winter
Condition: Gluten Free, Heart Health, Low Sodium, Nut Free
Servings: 6 servings

Ingredients

  • 1 medium butternut squash peeled and chopped
  • 1/2 onion chopped
  • 2 cloves garlic minced
  • 2 tbsp thyme fresh, chopped
  • 1 tbsp olive oil
  • 1 lb pasta whole wheat or gluten-free; cooked and drained
  • 3/4 cup broth low sodium chicken or vegetable
  • 1/2 cup Greek yogurt nonfat plain
  • 1/2 cup milk
  • Pinch of nutmeg
  • salt and pepper to taste
  • 8 oz cheese shredded cheese of choice
  • 1/4 cup Parmesan cheese finely grated
  • Cooking Spray

Instructions

  • Preheat oven to 400º F.
  • Toss butternut squash, onion, and garlic in olive oil. Sprinkle with 1 Tbsp thyme. Lightly sprinkle with salt and pepper. Roast in the oven for 30-40 minutes, until soft and browned. Once removed from the oven, reduce heat to 350º F.
  • In the meantime, cook pasta according to package directions.
  • When butternut squash is done, place in a blender with chicken stock, milk, yogurt, and nutmeg, and blend until smooth.
  • In a large bowl, combine pasta with squash puree. Mix in cheddar cheese (reserving 1/4 cup for topping), and 2 Tbsp fresh, chopped thyme, if desired. Salt and pepper to taste.
  • Spray casserole dish lightly with cooking spray. Spoon noodle mixture into dish and lightly sprinkle with remaining cheddar cheese and parmesan cheese.
  • Cover with aluminum foil and bake for 20 minutes. Uncover and continue to bake for 20-30 minutes, until bubbling and lightly browned.

Nutrition

Carbohydrates: 75g | Protein: 25g | Fat: 18g | Sodium: 444mg | Potassium: 724mg | Fiber: 5g

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