Butternut Squash Mac and Cheese

Butternut Squash Mac and Cheese

 

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Prep time

15 mins

Cook time

1 hour 1 min

Total time

1 hour 16 mins

 

Author: Beachbody

Recipe type: Lunch/Dinner

Cuisine: American

Serves: 10 servings, about 1½ cups each

Ingredients

• 1 lb. dry whole wheat macaroni
• 1 tsp. olive oil
• 1 medium onion, chopped
• 2 medium red bell peppers, chopped
• 3 cups cubed butternut squash
• 1¾ cups low-sodium organic chicken broth
• 1 cup low-fat (1%) milk
• 2 Tbsp. low-fat (1%) plain Greek yogurt
• 1 cup shredded Gruyere (or Swiss) cheese
• 1 cup shredded sharp cheddar cheese
• Sea salt and ground black pepper (to taste; optional)
• Nonstick cooking spray
• Finely chopped fresh parsley (for garnish; optional)

Instructions

1. Preheat oven to 375° F.
2. Cook macaroni according to package directions. Drain and set aside.
3. Heat oil in large nonstick skillet over medium-high heat.
4. Add onion and bell peppers; cook, stirring frequently, for 4 to 6 minutes, or until onion is translucent. Set aside.
5. Combine squash, broth, and milk in a medium saucepan. Bring to a boil over medium-high heat. Reduce heat to medium; gently boil for 22 to 25 minutes, or until squash is tender.
6. Place squash mixture in a blender or food processor; cover with lid and kitchen towel. Blend until smooth.
7. Combine squash mixture, macaroni, onion mixture, yogurt, and cheeses. Season with salt and pepper if desired; mix well.
8. Place macaroni mixture in a 13 x 9-inch ceramic or glass baking dish that has been coated with spray. Bake for 25 to 30 minutes, or until sauce is bubbling.
9. Garnish with parsley if desired.

Tip: Blend small batches of hot liquids in blender or food processor since they expand during the blending process, therefore decreasing the chance of overflowing.

 

Nutritional Information (per serving):
Calories: 298
Total Fat: 9 g
Saturated Fat: 5 g
Cholesterol: 25 mg
Sodium: 166 mg
Carbohydrates: 43 g
Fiber: 5 g
Sugars: 4 g
Protein: 15 g