Butternut Squash Mac & Cheese

Ingredients

  • 1 lb. dry whole wheat macaroni

  • 1 tsp. olive oil

  • 1 medium onion chopped

  • 2 medium red bell peppers chopped

  • 3 cups cubed butternut squash

  • 1¾ cups low-sodium organic chicken broth

  • 1 cup low-fat (1%) milk

  • 2 Tbsp. low-fat (1%) plain Greek yogurt

  • 1 cup shredded Gruyere (or Swiss) cheese

  • 1 cup shredded sharp cheddar cheese

  • Sea salt and ground black pepper (to taste; optional)

  • Nonstick cooking spray

  • Finely-chopped fresh parsley (for garnish; optional)

Instructions

  1. Preheat oven to 375° F.

  2. Cook macaroni according to package directions. Drain and set aside.

  3. Heat oil in large nonstick skillet over medium-high heat.

  4. Add onion and bell peppers; cook, stirring frequently, for 4 to 6 minutes, or until onion is translucent. Set aside.

  5. Combine squash, broth, and milk in a medium saucepan. Bring to a boil over medium-high heat. Reduce heat to medium; gently boil for 22 to 25 minutes, or until squash is tender.

  6. Place squash mixture in a blender or food processor; cover with lid and kitchen towel. Blend until smooth.

  7. Combine squash mixture, macaroni, onion mixture, yogurt, and cheeses. Season with salt and pepper if desired; mix well.

  8. Place macaroni mixture in a 13 x 9-inch ceramic or glass baking dish that has been coated with spray. Bake for 25 to 30 minutes, or until sauce is bubbling.

  9. Garnish with parsley if desired.

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