Butternut Squash Mac & Cheese

 

This.

Right here.

New favorite dish.

Creamy, dreamy mac & cheese using a butternut squash and Greek yogurt to make the sauce instead of flour and all that other stuff. I am calling this a single serving but it really makes 2 servings. Just enough for dinner one night and lunch the next.

You could probably even fool the kids with this one.

Not even lying.

Totally doing the happy dance with this one.

 

 

Butternut Squash Mac & Cheese

 

Ingredients

1 1/2 cups cubed butternut squash (peeled)

3/4 cup chicken broth (reduced sodium)

3/4 cup 1 % milk

1 tsp Italian spices

2 cloves garlic, minced

1 Tbsp Greek yogurt

1/4 cup shredded Havarti cheese

1/4 cup shredded marble cheese

1 Tbsp onion, finely diced

2 Tbsp Parmesan cheese (divided)

3/4 cup pasta (I used Smart pasta)

 

Directions

Preheat oven to 350. Spray a small casserole dish with cooking spray.

In a saucepan, stir together squash, chicken broth, milk, spices, and garlic. Bring this mixture to a low boil then simmer for about 10 minutes, until squash is tender. (May take a bit longer depending on the size of your cubes.) Remove from heat.

Scoop out about 1/4 cup of the butternut squash cubes into a bowl. Set aside.

Place remaining squash and liquid in a blender and puree until smooth. Add in Greek yogurt and Havarti and marble cheese. Puree for another few seconds to combine. Set aside.

Cook pasta in boiling water until it is just starting to cook. LEAVE IT UNDER COOKED!

Remove from heat and drain pasta.

 

 

Combine the butternut squash you set aside, the sauce, the pasta, and the diced onion. Pour into prepared casserole dish. Sprinkle with 1 Tbsp of the Parmesan cheese.

 

 

Bake at 350 for about 12 minutes, give it a stir, bake another 10 - 12 minutes or so. It will still be a bit runny but will set up when you take it out of the oven and let it sit for 2 - 3 minutes. (If it still looks really, really runny - bake another 5 - 10 minutes. I've only ever had to bake it about 20 minutes total.)

 

 

Sprinkle with remaining 1 Tbsp Parmesan cheese.

According to calculations using Myfitnesspal each serving (it makes 2 servings) is:

Calories - 399, Carbs - 53, Fat - 12, and Protein - 21.

That's at least 1/2 the fat of "regular" 3 cheese macaroni and 1/2 the calories (depending on what recipe you are using of course...)

Each serving is pretty generous, in my opinion.

You can switch up the cheeses or use all one kind if you prefer. Totally up to you. Oh, yes, you also don't have to scoop out any of the squash cubes before you puree the sauce. I just like a few cubes in there to add some texture. You can puree the whole works if you want to.

NOTE - It is important, however, that you leave your pasta under cooked. It continues to cook in the sauce and soaks some of it up. If your pasta is already completely cooked it will be soggy and your sauce will be runny.

 

Looking for some great links? Visit The Mandatory Mooch and The Busy Bees and Hungry Little Girl!