Important Update: Calorie Count will be shutting down on March 15th. Please click here to read the announcement. Data export is available.

Butternut Squash Macaroni and Cheese Recipe

Looking for an easy butternut squash macaroni and cheese recipe? Learn how to make butternut squash macaroni and cheese using healthy ingredients.


Submitted by sarah_e_dunham

Makes 8 servings



A yummy update to traditional macaroni and cheese from Cooking Light magazine.

Recipe Ingredients for butternut squash macaroni and cheese

3 cup, cubes Squash, Winter, Butternut
1 1/4 cup Chicken Stock
1 1/2 cup Milk, Nonfat, Fluid
2 clove Garlic
1 tsp Salt, Table
1 tsp Pepper, Black
1/4 container FAGE Total 0%
5 slice (1 oz) Gruyere Cheese
4 oz Pecorino Romano Cheese
4 tbs Parmigiano Reggiano Grating Cheese
16 oz Ronzoni Smart Pasta
1 1tsp Olive Oil
1/2 cup Panko

Recipe Directions for butternut squash macaroni and cheese

  1. Preheat oven to 375°.

  2. Combine squash, broth, milk, and garlic in a medium saucepan; bring to a boil over medium-high heat. Reduce heat to medium, and simmer until squash is tender when pierced with a fork, about 25 minutes. Remove from heat.

  3. Place the hot squash mixture in a blender. Add salt, pepper, and Greek yogurt. Remove the center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Place blended squash mixture in a bowl; stir in Gruyère, pecorino Romano, and 2 tablespoons Parmigiano-Reggiano. Stir until combined.

  4. Cook pasta according to package directions, omitting salt and fat; drain well. Add pasta to squash mixture, and stir until combined. Spread mixture evenly into a 13 x 9-inch glass or ceramic baking dish coated with cooking spray.

  5. Heat oil in a medium skillet over medium heat. Add panko, and cook for 2 minutes or until golden brown. Remove from heat; stir in remaining 2 tablespoons Parmigiano-Reggiano cheese. Sprinkle evenly over the hot pasta mixture. Lightly coat topping with cooking spray.

  6. Bake at 375° for 25 minutes or until bubbly. Sprinkle with parsley, and serve immediately.

  7. Sidney Fry, MS, RD, Cooking Light

  8. SEPTEMBER 2011

Categories

Cheese, Main Dish, Bake

Nutrition Facts
Serving Size 263.3g
Amount Per Serving
Calories
394
Calories from Fat
113
% Daily Value*
Total Fat
12.5g
19%
Saturated Fat
6.8g
34%
Trans Fat
0.0g
Cholesterol
22mg
7%
Sodium
815mg
34%
Potassium
315mg
9%
Total Carbohydrates
57.2g
19%
Dietary Fiber
6.3g
25%
Sugars
5.4g
Protein
19.0g
Vitamin A 175% Vitamin C 21%
Calcium 75% Iron 14%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
B-
  Good points
  • Low in cholesterol
  • High in calcium
  • Very high in vitamin A
  •  
    Join Calorie Count - It's Easy and Free!
    CREATE FREE ACCOUNT
    Advertisement