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:

Quickview
336k Calories
18g Protein
9g Total Fat
44g Carbs
26% Health Score
Limit These
Calories
336k
17%

Fat
9g
15%

  Saturated Fat
5g
34%

Carbohydrates
44g
15%

  Sugar
5g
6%

Cholesterol
27mg
9%

Sodium
675mg
29%

Get Enough Of These
Protein
18g
37%

Vitamin A
6438IU
129%

Selenium
35µg
51%

Calcium
411mg
41%

Phosphorus
341mg
34%

Manganese
0.57mg
28%

Magnesium
59mg
15%

Vitamin C
12mg
15%

Vitamin B2
0.23mg
14%

Zinc
1mg
13%

Potassium
396mg
11%

Vitamin B12
0.67µg
11%

Vitamin B1
0.16mg
11%

Fiber
2g
11%

Vitamin B6
0.21mg
11%

Copper
0.19mg
10%

Vitamin B3
1mg
9%

Folate
31µg
8%

Vitamin B5
0.74mg
7%

Iron
1mg
7%

Vitamin E
0.95mg
6%

Vitamin D
0.53µg
4%

Vitamin K
1µg
2%

covered percent of daily need
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