White Cheddar Mac N' Cheese with Squash and Toasted Walnuts
Ingredients
The pasta
-
1
lb
whole wheat rotini (or elbow macaroni)
The sauce
-
1
large
kabocha squash (or butternut squash)
-
1
cup
shredded white cheddar cheese
-
3
ounces
light cream cheese
-
1–2
cups
vegetable broth
-
1
large
yellow onion, diced
-
1–2
tablespoons
butter
-
½
cup
toasted walnuts (plus extra for topping)
Seasoning
Instructions
- 1. Cook the squash by slicing it into large pieces, placing it flesh side down in a baking pan with water, and baking at 350°F until fork-tender, about an hour.
- 2. Remove the squash from the pan, let it cool slightly, then scrape out the flesh and puree it in a blender with ½ cup milk and the toasted walnuts until smooth. Season with salt and pepper.
- 3. Cook the pasta according to package directions.
- 4. In a large saucepan, melt butter over medium heat and sauté the diced onions until golden and translucent.
- 5. Stir in the squash puree and cream cheese until melted and combined.
- 6. Combine the cooked pasta with the squash sauce, adding vegetable broth as needed for consistency. Stir in the white cheddar cheese until melted, or sprinkle on top before serving.
Nutrition Facts (estimated)
Servings
6-8
Calories
400
Total fat
20g
Total carbohydrates
45g
Total protein
15g
Sodium
400mg
Cholesterol
30mg
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