Baked Butternut Squash Macaroni and Cheese
Baked Butternut Squash Macaroni and Cheese. Creamy and delicious macaroni and cheese without butter, milk or tons of cheese!
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Servings: 6 1 cup macaroni & cheese, 1 cup spinach salad
- 1 pound butternut squash
- 1/4 medium onion
- 1/2 tablespoon olive oil
- 8 ounce macaroni pasta, dry
- 2 ounce cheddar cheese
- 4 tablespoon Parmesan cheese, grated
- 1/8 cup panko (Japanese bread crumbs)
- 1 cup cherry tomatoes
- 4 cup spinach
- 6 tablespoon Italian Salad Dressing, Light
Preheat oven to 425°F. Wash, peel, and cut butternut squash. Chop onion.
Toss the butternut squash and onions with olive oil and place onto a lined cookie sheet. Bake for 15-20 minutes until slightly browned.
While veggies are roasting, cook pasta according to package directions. Drain.
Once veggies are done, remove from oven and allow to cool slightly. Add to a blender and puree.
Mix together the macaroni, butternut squash puree, most of the shredded cheddar cheese, and most of the Parmesan.
Once fully mixed, place into an 8x8 oven-safe dish and top with remaining cheeses and Panko.
Bake for 10 minutes or until bubbly and slightly browned.
Make a salad with the spinach and halved cherry tomatoes, topped with dressing. Serve on the side.
Calories: 398kcal | Carbohydrates: 63g | Protein: 15g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 18mg | Sodium: 417mg | Fiber: 5g | Sugar: 8g