Butternut Squash Mac n’ Cheese
Independence Live Recipe
Serving Size
3/4 cup
Ingredients
8 oz. (whole wheat)
uncooked pasta
1 medium
diced butternut squash (if using fresh, peel before dicing)
1/4 cup
Greek yogurt
1 cup
fat-free milk
1 teaspoon
salt
1/4 teaspoon
black pepper
A dash of
nutmeg
1 1/2 cups
sharp cheddar cheese, shredded
1/2 cup
Parmesan cheese
1/2 cup (soft)
whole wheat bread crumbs
Directions
- Preheat oven to 400F
- Cook pasta according to instructions
- Place squash in a saucepan; add water to cover. Bring to boil. Cook covered, until tender, 8-10 minutes
- While squash is cooking, place yogurt, milk, salt, pepper and nutmeg in a blender; cover and puree
- Return puree to saucepan, stir in cheese and melt
- Drain pasta; add squash mixture
- Mix together, transfer to greased 8-inch square baking dish. Sprinkle with bread crumbs and bake 15-20 minutes. Enjoy!
Nutrition Information
| Calories | 253 |
| Protein | 12 g |
| Fiber | 7 g |
| Carbs | 2 g |
| Sodium | 450 mg |