Butternut Squash Mac & Cheese

Sugar Conscious | Kid Friendly | Vegetarian

Prep Time: 10 mins

Cook Time: 60 mins

Yield: 6 Servings

You Will Need

• 1 butternut squash peeled, seeded and cut into 1⁄2 inch cubes
• 1 cup low sodium vegetable broth
• 1 1⁄2 cups low fat milk
• 1/8 tsp ground nutmeg
• 1/8 tsp cayenne pepper
• 1 (8oz) package pasta
• 1 cup shredded cheddar cheese
• 4 tbsp grated parmesan cheese
• 2 tbsp breadcrumbs
• 1 tsp canola oil
• Cooking spray
• Salt and pepper to taste

Instructions

• Preheat oven to 375 degrees. Bring a large pot of salted water to a boil.
• While water is coming to a boil in a separate saucepan, combine squash, stock and milk and bring to a boil.
• Reduce heat to medium and simmer until squash is tender when pierced with a fork (Approx. 10 minutes).
• Remove from heat. Using a potato masher, mash the squash with the milk and stock.
• Add nutmeg, cayenne and salt and pepper to taste. Stir to combine.
• Add noodles to boiling water and cook according to package instructions.
• Drain pasta, transfer to a large bowl and stir in squash mixture, cheddar cheese and 2 tbsps of parmesan.
• Coat a 9×9 baking dish with cooking spray and pour in noodle mixture.
• In a small bowl combine panko breadcrumbs, remaining parmesan and olive oil, stir to combine.
• Sprinkle evenly over pasta.
• Cover with foil and bake for 20 min.
• Remove foil and continue to bake until lightly browned and crisp on top for 20-30 minutes. Serve warm.