Wednesday, October 19, 2011

Light Mac & Cheese with Butternut Squash

This was totally yummy, and it has a hidden serving of vegetables (squash) in each portion. Best of all, Craig and Cameron LOVED it! They ate their vegetables and didn't even know it. Thanks Cooking Light!


Recipe Notes

Save yourself some time by purchasing the pre-cleaned, pre-cut butternut squash from the refrigerated section of Costco or your local grocer. Because the cheeses included in the original recipe are a bit harder to come by in a "regular" grocery store and are also pricey, I would also recommend using an Italian shredded cheese blend, American/cheddar blend, etc. to help fill in if you can't find the cheeses used here. I used cheaper and more readily-available substitutions and it worked out great.

Nutritional Information (per serving - serves 8)

390 calories - 10.9 g. fat - 53.9 g. carbs - 19.1 g. protein - 3.2 g. fiber


  • 3 c. peeled/cubed butternut squash

  • 1-1/4 c. FF chicken broth

  • 1-1/2 c. skim milk

  • 2 garlic cloves

  • 1 tsp. kosher salt

  • 1/2 tbsp. black pepper

  • 2 tbsp. Greek yogurt (nonfat)

  • 1-1/4 c. shredded Gruyere cheese

  • 1 c. shredded pecorino Romano cheese

  • 1/4 c. finely-grated Parmesan cheese

  • 1 lb. cavatappi pasta

  • 1 tsp. olive oil

  • 1/2 c. panko

  • 2 tbsp. chopped fresh parsley


1. Preheat oven to 375.

2. Combine squash, broth, milk, and garlic in a medium saucepan over medium high heat. Bring to a boil, then simmer until squash is soft and fork-tender (approx. 20-25 minutes).

3. Remove from heat and place squash mixture in a blender. Add Greek yogurt, salt, and pepper and blend until pureed and smooth.

4. Place blended squash mixture in a large bowl. Stir in Gruyere, pecorino Romano, and 1/2 Parmesan cheese until well-combined. I used a whisk to combine these ingredients.

5. Cook pasta according to package directions and drain.

6. Add pasta to squash mixture and stir until combined. Turn pasta into a greased 9x13 inch glass baking dish. Sprinkle top with remaining Parmesan cheese.

7. Heat olive oil in a skillet over medium heat. Add panko and saute until golden brown (approx. 2-3 minutes).

8. Spread panko crumbs over pasta and spray the top of the dish lightly with cooking spray.

9. Bake at 375 degrees for 25 minutes or until bubbly. Sprinkle with parsley and serve.

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