Butternut Squash Macaroni and Cheese

Butternut Squash Mac And Cheese

Want to include mac and cheese at your next party, but want to make it a little fancier (and a little healthier?) Try incorporating a winter squash to make this traditional stand-by something different — and tasty!

Ingredients

3 cups cubed peeled butternut squash (about one 1 lb squash)
1 ¼ cups fat free, reduced sodium chicken broth
1 ½ cups skim milk
1 Tbsp minced garlic
2 Tbsp plain fat free Greek yogurt
1 tsp salt
½ tsp black pepper
1 ¼ cups (5 ounces) shredded Gruyère cheese
1 cup (4 ounces) grated pecorino Romano cheese
¼ cup (1 ounce) finely grated fresh Parmigiano-Reggiano cheese, divided
1 lb uncooked whole grain cavatappi or other pasta
Cooking spray
1 tsp olive oil
½ cup whole wheat panko (Japanese breadcrumbs)
2 Tbsp chopped fresh parsley

Preparation

  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 and let cool.
  3. Place the hot squash mixture in a blender. Add salt, pepper, and Greek yogurt. Secure blender lid on blender, and 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 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 hot.

Nutrition information

(per serving)
Makes 10 servings

Calories: 350
Total fat: 10 g
Saturated fat: 6g
Trans fat:0 g
Cholesterol: 30mg
Sodium: 590mg
Total Carbohydrate: 45g
Fiber: 3g
Sugars: 5g
Protein: 18g

Recipe provided by Digestive Disease Health Team Dietitians

This article is from Cleveland Clinic and was legally licensed through the Industry Dive publisher network. Please direct all licensing questions to legal@industrydive.com.

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