Dinner

Butternut Squash Mac 'N Cheese! is for Dinner.

Butternut Squash Mac 'N Cheese! takes several minutes to prepare.

Butternut Squash Mac 'N Cheese! takes several minutes to cook.

Butternut Squash Mac 'N Cheese! makes 6 servings.

The ingredients for Butternut Squash Mac 'N Cheese! are:

1/2 a butternut squash, cubed (About 3 cups, give or take)
3 cups of whole wheat fusilli pasta (uncooked)
1.5 c Light cream
1 c shredded cheddar cheese
1 c frozen peas
2-3 garlic cloves
Salt and pepper to taste

Here is how you make Butternut Squash Mac 'N Cheese!:

Roast the cubed squash in the oven with a bit of olive oil and the garlic cloves. Bake until soft at 400 degrees. Usually about 15-20 mins. I like to broil mine for 3-4 mins before removing from oven just to get a richer taste.While squash is roasting, cook the ww noodles until they are al dente. Drain and add noodles to a casserole dish.Put the roasted squash into a food processor and puree until smooth and creamy. I add a little bit of cream at a time until its a thinner consistency.Add the squash puree to the noodles in the casserole dish. Stir to coat the noodles. I add the cheese at this time and stir it in with the puree, but you could also add it in while you are pureeing the mixture. I found that my puree got quite a bit thicker when i added the cheese, so I just added more cream right into the casserole dish, and mixed until it started to thin out a bit more and appeared moreso creamy than clumpy. Stir in peas. Bake in oven for 25 minutes at 350 degrees.*Could substitute the light cream for skim milk**Could add bread crumbs on top for a bit of crunch. Mmm!Number of Servings: 6Recipe submitted by SparkPeople user KNEMES.

The nutritional information for Butternut Squash Mac 'N Cheese! is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 357.4

• Total Fat: 18.0 g
• Cholesterol: 59.4 mg
• Sodium: 172.3 mg
• Total Carbs: 37.5 g
• Dietary Fiber: 6.5 g
• Protein: 12.0 g

The dietary needs meet for Butternut Squash Mac 'N Cheese! is Vegetarian