Feel like you have to give up mac & cheese if you want to eat healthy? Want to see how long I can yell "NEVAHHHHH"?
Servings 6servings
Course Main Dish, Side Dish
Cuisine American, Gluten Free, Vegetarian
Ingredients
1mediumbutternut squashpeeled and chopped
1/2onionchopped
2clovesgarlicminced
1tbspolive oil
2tbspthymefresh, chopped
1lbpastawhole wheat or gluten-free; cooked and drained
3/4cupvegetable brothlow sodium chicken or vegetable
1/2cupmilk
1/2cupGreek yogurtnonfat plain
Pinch ofnutmeg
salt and pepperto taste
8ozcheeseshredded cheese of choice
1/4cupparmesan cheesefinely grated
cooking spray
Method
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.
