Creamy Butternut Squash Mac and Cheese
Ingredients
-
1
lb
cubed butternut squash
-
1
small
onion, chopped
-
3
cloves
garlic, minced
-
1½
cups
lower sodium vegetable broth
-
1½
cups
milk of choice
-
2
tablespoons
plain Greek yogurt
-
½
teaspoon
salt
-
½
teaspoon
black pepper
-
2
cups
freshly shredded cheese
-
1
box
uncooked noodles (1 lb)
-
1
tablespoon
olive oil or butter
-
fresh thyme
to taste
for garnish
Instructions
- Sauté the onion in oil over medium-high heat until translucent.
- Add garlic and sauté for 30 seconds, then mix in the butternut squash.
- Pour in the vegetable broth and milk, bring to a boil, then simmer until squash is tender.
- While the squash simmers, boil salted water and cook pasta until al dente.
- Once the squash mixture is ready, blend in Greek yogurt, nutmeg, salt, and pepper until smooth.
- Drain the pasta and mix it with the puréed squash and shredded cheese until well combined.
- Adjust consistency with extra milk or broth if needed, and season to taste.
- Garnish with fresh thyme and serve.
Nutrition Facts (estimated)
Servings
8
Calories
354
Total fat
12.3g
Total carbohydrates
51g
Total protein
14.1g
Sodium
299.4mg
Cholesterol
0mg
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