Butternut Squash Macaroni & Cheese Recipe
Makes 8 servings
1 pound butternut squash, peeled and seeded, cut into 1-inch cubes
1 cup vegetable stock (or chicken stock)
1 cup milk
¼ teaspoon ground nutmeg
¼ teaspoon cayenne pepper
1 teaspoon salt
1 pound elbow macaroni or fusilli
2 cups extra-sharp cheddar cheese, grated
2 eggs, beaten in a small bowl
Preheat oven to 350 F. Spray non-stick spray on a 9x13 casserole dish. In a large saucepan, heat squash and vegetable stock. Cook at a simmer for about ten minutes until squash is tender. Mash with a potato masher, and mix in milk, nutmeg, cayenne, salt. While squash is cooking, cook macaroni via package directions.
Toss macaroni in with the squash and add cheese and eggs. Mix and place into casserole dish. Cover with aluminum foil and bake for 20 minutes. Remove foil and bake for 5-10 more minutes until eggs are cooked through and squash is not too liquidy.
For ¾ cup = 381 calories, 12.0 g fat, 6.9 g saturated fat, 51.0 g carbohydrates, 4.4 g sugar, 17.4 g protein, 3.0 g fiber, 358 mg sodium, 8 Points+
Return to butternut squash mac and cheese
Points values are calculated by Snack Girl and are provided for information only. See all Snack Girl Recipes