[untested] Butternut Squash Mac and Cheese

Rich and tasty dish like mac & cheese without all the fat and butter. It’s also a smart way to sneak in some veggies for children. Original Source

Nutrition Facts 1-1/4 cups: 422 calories, 13g fat (7g saturated fat), 36mg cholesterol, 750mg sodium, 60g carbohydrate (10g sugars, 12g fiber), 20g protein.

Yields Prep Time Total Time
8 20 Minutes 55 Minutes

Ingredients

  • 8 ounces uncooked whole wheat elbow macaroni

  • 1 medium butternut squash (about 3 pounds), seeded and cubed

  • 1/4 c. plain Greek yogurt

  • 1 c. fat-free milk

  • 1 tsp salt

  • 1/4 tsp pepper

  • Dash ground nutmeg

  • 1-1/2 c. (6 ounces) shredded sharp cheddar cheese

  • 1/2 c. shredded Parmesan cheese

  • 1/2 c. soft whole wheat bread crumbs

Directions

  • Preheat oven to 400°. Cook pasta according to package directions for al dente. Place squash in a large saucepan; add water to cover. Bring to a boil. Cook, covered, 8-10 minutes or until tender.

  • Meanwhile, place yogurt, milk, salt, pepper and nutmeg in a blender. Drain squash and transfer to blender; cover and process until pureed. Return mixture to saucepan; heat through. Stir in cheeses until melted.

  • Drain pasta; add to squash mixture. Toss to coat. Transfer to a greased 8-in. square baking dish. Sprinkle with bread crumbs.

  • Bake, uncovered, until golden brown, 15-20 minutes.