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!
Servings 6 1 cup macaroni & cheese, 1 cup spinach salad
Calories 398kcal
Ingredients
- 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)
Serve With
- 1 cup cherry tomatoes
- 4 cup spinach
- 6 tablespoon Italian Salad Dressing, Light
Instructions
- 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.
Nutrition
Calories: 398kcal | Carbohydrates: 63g | Protein: 15g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 18mg | Sodium: 417mg | Fiber: 5g | Sugar: 8g