Butternut Squash Mac & Cheese
Nutrition Facts
6 servings Serving Per Container
Serving size 1 serving
| Amount Per Serving | ||
|---|---|---|
|
Calories |
340 |
|
| % Daily Value* | ||
| Total Fat 6 g | 9% | |
| Saturated Fat 2 g | 10% | |
| Cholesterol 5 mg | 2% | |
| Sodium 200 mg | 8% | |
| Total Carbohydrate 60 g | 20% | |
| Dietary Fiber 6 g | 23% | |
| Sugars 9 g | ||
| Includes Added Sugars | % | |
| Protein 13 g | ||
| Vitamin D | % | |
|---|---|---|
| Calcium | 15% | |
| Iron | 15% | |
| Potassium | % | |
Ingredients
- 1 Butternut Squash
- 12 oz Small Pasta Shells
- 1 cup Chicken Broth
- 1 tbsp Olive Oil
- ½ cup Onion, chopped
- 3 tsp Garlic Cloves, minced
- ½ tsp Curry Powder
- ¼ tsp Ground Thyme
- ½ cup Grated Parmesan Cheese
- - Salt & Pepper to taste
Method of Preparation
Step 1
Preheat oven to 400°F. Line baking sheet with parchment paper.
Step 2
Cut butternut squash in half, de-seed and place on baking sheet (skin side down). Bake for 40 minutes or until you can easily prick skin with a fork.
Step 3
Meanwhile, bring a large pot of water to a boil. Add pasta and cooking according to package. Drain and set aside.
Step 4
Heat olive oil on medium heat in a large skillet. Add onion and cook for 3-5 minutes.
Step 5
Add garlic and cook for an additional 1-2 minutes or until fragrant. Remove from heat.
Step 6
Scrape butternut squash from skin. Place in a food processor, along with the onion/garlic mix, thyme, curry powder, chicken broth, salt/pepper. Puree until smooth.
Step 7
Add pureed butternut squash to skillet over medium heat. Add pasta and stir until well combined and heated through.
Garnish with parmesan cheese and enjoy!
