BUTTERNUT SQUASH MAC AND CHEESE RECIPE: HOW TO MAKE IT
I created this dish after my father had triple bypass surgery. He loves comfort food, and I wanted him to be able to enjoy a rich and tasty dish like mac & cheese without all the fat and butter. It's also a smart way to sneak in some veggies for children. —Megan Schwartz, New York, New York
Provided by Taste of Home
Categories Dinner
Total Time 55 minutes
Prep Time 35 minutes
Cook Time 20 minutes
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 400°. Cook pasta according to package directions for al dente. Place squash in a large saucepan; add water to cover. Bring to a boil. Cook, covered, 8-10 minutes or until tender., Meanwhile, place yogurt, milk, salt, pepper and nutmeg in a blender. Drain squash and transfer to blender; cover and process until pureed. Return mixture to saucepan; heat through. Stir in cheeses until melted., Drain pasta; add to squash mixture. Toss to coat. Transfer to a greased 8-in. square baking dish. Sprinkle with bread crumbs., Bake, uncovered, until golden brown, 15-20 minutes.
Nutrition Facts : Calories 422 calories, FatContent 13g fat (7g saturated fat), CholesterolContent 36mg cholesterol, SodiumContent 750mg sodium, CarbohydrateContent 60g carbohydrate (10g sugars, FiberContent 12g fiber), ProteinContent 20g protein.
BUTTERNUT SQUASH MAC AND CHEESE RECIPE: HOW TO MAKE IT
I created this dish after my father had triple bypass surgery. He loves comfort food, and I wanted him to be able to enjoy a rich and tasty dish like mac & cheese without all the fat and butter. It's also a smart way to sneak in some veggies for children. —Megan Schwartz, New York, New York
Provided by Taste of Home
Categories Dinner
Total Time 55 minutes
Prep Time 35 minutes
Cook Time 20 minutes
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 400°. Cook pasta according to package directions for al dente. Place squash in a large saucepan; add water to cover. Bring to a boil. Cook, covered, 8-10 minutes or until tender., Meanwhile, place yogurt, milk, salt, pepper and nutmeg in a blender. Drain squash and transfer to blender; cover and process until pureed. Return mixture to saucepan; heat through. Stir in cheeses until melted., Drain pasta; add to squash mixture. Toss to coat. Transfer to a greased 8-in. square baking dish. Sprinkle with bread crumbs., Bake, uncovered, until golden brown, 15-20 minutes.
Nutrition Facts : Calories 422 calories, FatContent 13g fat (7g saturated fat), CholesterolContent 36mg cholesterol, SodiumContent 750mg sodium, CarbohydrateContent 60g carbohydrate (10g sugars, FiberContent 12g fiber), ProteinContent 20g protein.
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