Butternut squash macaroni and cheese

Recipe Information

Ingredients

• 1 small butternut squash (about 1 pound), peeled, seeded, and diced (about 3 cups)

• 1 cup low-sodium vegetable broth

• 1 1/2 cups skim milk

• Pinch of nutmeg

• Pinch of cayenne pepper

• 3/4 teaspoon salt

• Freshly ground black pepper

• 1 pound whole wheat spiral pasta

• 1 cup shredded extra-sharp cheddar cheese

• 4 tablespoons Parmesan cheese

• 1/2 cup part-skim ricotta cheese

• 2 tablespoons bread crumbs

• 1 teaspoon olive oil

• Olive oil cooking spray, for baking pan

Directions

• Preheat oven to 375°F.

• Boil a large pot of water. Place the spiral noodles into the boiling water, and cook the noodles according to the directions on the package.

• In a medium saucepan, mix the squash, vegetable stock, and milk. Place over medium-high heat, and bring to a boil. Reduce the heat to medium, and cook for about 10 minutes until the squash is tender (check with a fork). Remove the saucepan from the stovetop and set aside.

• Mash the ingredients in the saucepan. Sprinkle with the nutmeg and cayenne pepper, then season with salt and pepper. Mix the ingredients until the seasonings are combined.

• When the pasta has finished cooking, drain the pasta and then pour into a large bowl. Mix in the squash mixture, cheddar, ricotta, and 2 tablespoons Parmesan cheese.

• Use the olive oil spray to coat a 9 x 9 inch baking dish, then fill the baking dish with the noodle mixture.

• Combine the breadcrumbs, the remaining Parmesan, and olive oil in a small bowl and shake an even layer over the noodles.

• Put foil over the baking dish and bake for 20 minutes. To achieve a lightly brown and crisp top layer, take the foil off and continue to bake for about 20 to 40 minutes longer. Serve immediately.

Nutrition (per serving)

• Calories: 230 cal

• Total fat: 4g

• Saturated fat: 0g

• Monounsaturated fat: 0g

• Cholesterol: 11mg

• Sodium: 306mg

• Potassium: 0mg

• Carbohydrate: 36g

• Fiber: 5g

• Protein: 13g