Butternut Squash Mac and Cheese

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Butternut Squash Mac and Cheese

Yield 8

Author Judy Doherty

Prep time

5 Min

Cook time

6 Min

Total time

11 Min

This delicious pasta classic is made with a butternut squash cream sauce. Make it a meal by topping with canned tuna.

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Ingredients

• 1 pound package of macaroni pasta
• 1 tsp olive oil
• 1 cup chopped onion
• 1 pound package of frozen cubed butternut squash
• 1 cup low-sodium vegetable broth
• 1/2 cup half-and-half cream
• 1 tsp garlic powder
• 1 tsp ground ginger
• 1/2 tsp red pepper flakes
• pinch paprika
• 2 tablespoons grated Parmesan cheese
• 1/8 cup shredded cheddar cheese

Instructions

1. Cook the macaroni according to package instructions. Drain. Rinse. Reserve for the next step.
2. Saute the onion in the olive oil in a Dutch Oven pan. Cover and cook until the onion is translucent.
3. Add the seasonings, butternut squash, and broth. Bring to a boil, lower heat to a simmer, and cook until the onion and squash are very tender and soft. Add the cream. Bring to a boil. Use a blender or vertical blender to puree smooth.
4. Stir in the Parmesan cheese and the macaroni.
5. Pour into a casserole dish. Add the cheddar cheese on the top.
6. Bake for 10 minutes at 425 degrees.
7. Serve hot.

Nutrition Facts

Calories

316

Fat

8 g

Sat. Fat

4 g

Carbs

52 g

Fiber

4 g

Net carbs

49 g

Sugar

4 g

Protein

10 g

Sodium

46 mg

Cholesterol

20 mg

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