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This is a delicious recipe for butternut squash mac and cheese that is husband and kid approved. Just beware of portion control; you’ll want seconds and then some. Play around with the recipe, it’s fairly forgiving.
Ingredients
- 1 (16 ounce) package elbow macaroni
- 3 cups mashed cooked butternut squash
- ½ cup skim milk
- ½ cup cottage cheese
- 1/3 cup shredded Cheddar cheese
- 2 tablespoons finely grated Parmesan cheese
- 1 teaspoon olive oil
- 1/8 teaspoon chicken bouillon powder
- 1 pinch ground nutmeg
- 1 pinch cayenne pepper
- sea salt and freshly ground black pepper to taste
Directions
Step 1
Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain.
Step 2
Place cooked squash in the bowl of a food processor; process until pureed. Transfer to a large bowl and stir in cooked pasta, milk, cottage cheese, Cheddar cheese, Parmesan cheese, olive oil, bouillon, nutmeg, cayenne pepper, sea salt, and black pepper until completely blended and creamy. Serve immediately.
Cook’s Note:
You can use cauliflower instead of butternut squash, though I would increase the amount of shredded cheese for color. You can also use sour cream instead of cottage cheese.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 262 | |
| % Daily Value * | |
| Total Fat4g | 5% |
| Saturated Fat2g | 10% |
| Cholesterol9mg | 3% |
| Sodium121mg | 5% |
| Total Carbohydrate44g | 16% |
| Dietary Fiber2g | 8% |
| Total Sugars3g | |
| Protein11g | |
| Vitamin C1mg | 7% |
| Calcium91mg | 7% |
| Iron2mg | 11% |
| Potassium194mg | 4% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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