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 Main Dish, Side Dish

Cuisine American, Gluten Free, Vegetarian

Keyword Easy, Fall, Fiber, High protein, Holiday, Kid-friendly, Meal prep, Party, Winter

Cooking Method Oven, Stove Top

Condition Cancer, Gluten Free, Heart Health, Low Sodium, Nut Free, Vegetarian

Servings servings

Ingredients

1 medium butternut squash peeled and chopped
1/2 onion chopped
2 cloves garlic minced
1 tbsp olive oil
2 tbsp thyme fresh, chopped
1 lb pasta whole wheat or gluten-free; cooked and drained
3/4 cup vegetable broth low sodium chicken or vegetable
1/2 cup milk
1/2 cup Greek yogurt nonfat plain
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 400ºF.
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 350ºF.
In the meantime, cook pasta according to package directions.
When the butternut squash is done, place in a blender with your broth of choice, milk, yogurt, and nutmeg, and blend until smooth.
In a large bowl, combine pasta with squash puree. Mix in your cheese of choice (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 the dish and lightly sprinkle with remaining 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.

Video

Klara and Kaitlin are live! Join us for allergy friendly cooking!
Posted by Rebecca Bitzer and Associates: Maryland Dietitians on Tuesday, May 21, 2019

Nutrition