Butternut Squash Mac and Cheese

9 30 469
Ingredients Minutes Calories
Prep Cook Servings
25 min 5 min 6
Butternut Squash Mac and Cheese
Health Highlights
This healthier Butternut Squash Mac and Cheese recipe is made with lots of good-for-you squash, SO cozy, creamy and delicious.

Ingredients


2 tbsp Butter, unsalted (or olive oil)
12 gm Sage Leaves (fresh, optional)
3 clove(s) Garlic (minced)
454 gm Butternut squash (1 lb = ~ 4 cups - diced)
1 1/2 cup Vegetable stock/broth (or chicken stock)
454 gm Pasta, macaroni, elbow, whole wheat, dry (uncooked - or your favourite kind!)
2 cup Rice milk, unsweetened (or any other milk you have, but unsweetened, not flavoured)
1 cup, shredded Cheddar cheese (good-quality sharp)
1 dash Salt and pepper (to taste)

Instructions


  1. Bring a large pot of generously-salted water to a boil.
  2. Meanwhile, heat the butter in a separate large sauté pan until melted.  Add the sage leaves (if using) and sauté for 1-2 minutes until crispy.  Transfer the sage leaves to a separate plate and set aside.
  3. Add the garlic and sauté for 1 minute, stirring occasionally.  Then add in the butternut squash and vegetable stock and stir to combine.  Continue cooking until the stock reaches a simmer.  Reduce heat to medium-low, cover and cook for 10 minutes, stirring occasionally, until the squash is tender and mashes easily with a fork.
  4. Transfer the squash mixture to a blender.  Add in the milk and give the mixture a quick stir.  Then very carefully (I recommend slightly opening the cap on the blender lid, so that excess steam can escape) pulse the mixture until smooth.
  5. Add the pasta to the boiling water and cook according to package instructions until al dente.  Reserve 1 cup of the starchy pasta water for later.  Then drain the pasta.
  6. While the pasta is cooking, return the butternut squash mixture back to the sauté pan over medium-high heat.  Add in the shredded cheddar cheese, and stir until it has melted into the sauce - add more or less depending on how cheesy you want it!
  7. Taste and season the sauce with salt and pepper as needed.  (I used about 1 teaspoon salt and 1/2 teaspoon black pepper.)
  8. Then once the pasta is drained, return it to the stockpot.  Pour the butternut cheese sauce on top of the pasta, and toss to combine.  If the sauce is too thick, add in some of the hot starchy pasta water to thin it out.
  9. Serve warm, garnished with the crispy sage leaves if desired.

Nutrition Facts

Per Portion

Calories 469
Calories from fat 120
Calories from saturated fat 57
Total Fat 13.3 g
Saturated Fat 6.3 g
Trans Fat 0.4 g
Polyunsaturated Fat 2.4 g
Monounsaturated Fat 6.1 g
Cholesterol 31 mg
Sodium 351 mg
Potassium 485 mg
Total Carbohydrate 77 g
Dietary Fiber 10.0 g
Sugars 11.5 g
Protein 15.3 g

Dietary servings

Per Portion


Grain 1.2
Milk Alternative 0.4
Vegetables 1.0

Energy sources


Pygal61%462.2144425782592225.6732445552491426%292.3769638673101199.718690378624813%344.95011606667276114.553942692880961%26%13%CarbohydratesFatProtein

Meal Type(s)





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