Vegetarian

Butternut Squash MacNCheese - 3/4 cup takes several minutes to prepare.

Butternut Squash MacNCheese - 3/4 cup takes several minutes to cook.

Butternut Squash MacNCheese - 3/4 cup makes 6 servings.

The ingredients for Butternut Squash MacNCheese - 3/4 cup are:

2/3 lb of elbow macaroni or other short pasta
1 small butternut squash (about 1 pound), roasted or steamed, then pureed
2 tbsp. unsalted butter
3 tbsp all-purpose flour
1/4 cup minced onion
salt and freshly ground pepper, to taste
1.5-2 c. milk
1-2 c. shredded cheddar cheese
1/3 c. parmesan cheese, divided (save some for top)
? c. panko breadcrumbs

Here is how you make Butternut Squash MacNCheese - 3/4 cup:

Bring a pot of salted water to a boil. Add elbow macaroni and cook according to package directions. Drain pasta and transfer to casserole dish that has been sprayed with cooking spray. Preheat oven to 375 degrees.Add butter to the pot and reduce heat to low/medium. When butter has melted, add flour and stir to combine. Add onion, salt, and pepper. Allow flour and butter mixture to bubble for 1 minute. Stir in milk and pureed squash and increase heat to medium/high; bring to a light boil. When it has started to boil, remove from heat and add cheeses. Stir to thoroughly combine, then pour over macaroni and stir until well blended. Sprinkle extra cheese and breadcrumbs on top, if desired.Bake for 35-45 minutes, until cheese is bubbly and top is nicely browned. Serves 4-6. Number of Servings: 6Recipe submitted by SparkPeople user JS1UCSD.

The nutritional information for Butternut Squash MacNCheese - 3/4 cup is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 422.1

• Total Fat: 16.6 g
• Cholesterol: 44.5 mg
• Sodium: 294.9 mg
• Total Carbs: 52.4 g
• Dietary Fiber: 7.3 g
• Protein: 18.8 g