Butternut Squash Mac and Cheese – 7 Points
If you want to add more American recipes to your repertoire, Butternut Squash Mac and Cheese – 7 Points might be a recipe you should try. This recipe serves 8 and costs $1.43 per serving. This main course has 338 calories, 19g of protein, and 10g of fat per serving. Head to the store and pick up butternut squash, parmigiano reggiano cheese, vegetable broth, and a few other things to make it today. 1145 people were glad they tried this recipe. It is brought to you by Laa Loosh. From preparation to the plate, this recipe takes around 1 hour and 5 minutes. Taking all factors into account, this recipe earns a spoonacular score of 94%, which is awesome. Users who liked this recipe also liked Butternut Squash Mac ‘n Cheese, Butternut Squash Mac and Cheese, and Butternut Squash Mac and Cheese.
Servings: 8
Preparation duration: 20 minutes
Cooking duration: 45 minutes
Ingredients:
1lb butternut squash, cubed
1/2 cup fat free plain Greek yogurt
1 cups fat free milk
3 garlic cloves, minced
1 cup Gruyère cheese, shredded
12oz Ronzoni Smart Taste Macaroni Noodles
1/2 cup Panko breadcrumbs
1 cup fresh Parmigiano-Reggiano cheese
Salt and pepper to taste
1 ½ cups fat free vegetable broth
Equipment:
oven
sauce pan
blender
bowl
baking pan
Cooking instruction summary:
InstructionsPreheat oven to 375°. Combine squash, broth, milk, and garlic in a medium saucepan; bring to a boil over medium-high heat. Reduce heat to medium, and simmer until squash is tender when pierced with a fork, about 25 minutes. Remove from heat and let cool for about 10 minutes.Place the warm squash mixture in a blender. Add salt, pepper, and Greek yogurt. Blend until smooth. Place blended squash mixture in a bowl; stir in cheeses and mix until combined. Cook pasta according to package directions, drain well. Add pasta to squash mixture, and stir until combined. Spread mixture evenly into a 13 x 9-inch glass or ceramic baking dish coated with non-fat cooking spray. Sprinkle panko evenly over the hot pasta mixture. Lightly coat topping with cooking spray. Bake at 375° for about 20 minutes or until bubbly. Serve immediately.
Step by step:
1. Preheat oven to 375°.
2. Combine squash, broth, milk, and garlic in a medium saucepan; bring to a boil over medium-high heat. Reduce heat to medium, and simmer until squash is tender when pierced with a fork, about 25 minutes.
3. Remove from heat and let cool for about 10 minutes.
4. Place the warm squash mixture in a blender.
5. Add salt, pepper, and Greek yogurt. Blend until smooth.
6. Place blended squash mixture in a bowl; stir in cheeses and mix until combined. Cook pasta according to package directions, drain well.
7. Add pasta to squash mixture, and stir until combined.
8. Spread mixture evenly into a 13 x 9-inch glass or ceramic baking dish coated with non-fat cooking spray. Sprinkle panko evenly over the hot pasta mixture. Lightly coat topping with cooking spray.
9. Bake at 375° for about 20 minutes or until bubbly.
10. Serve immediately.
Nutrition Information:
covered percent of daily need
