Butternut Squash Mac and Cheese


If I had to pick my favorite recipe this would defiantly be in my top 5.  I make this all through the fall and winter when squash is in season.  For someone who is not a fan of vegetables it’s better for me to hid them in things.  When I’ve made this for family and friends they are a bit skeptical because when you think Mac and Cheese you don’t really think healthy but if I’m doing the cooking you better believe it’s going to be healthy AND delicious! I got this from Tosca Reno she has some great healthy alternatives to your everyday cooking. Give it a try and let me know what you think!
1lb brown rice pasta
2 cups of pureed butternut squash or even pumpkin if you’re into the whole crazy pumpkin craze
2 cups low sodium chicken broth (or beef)
6oz goat cheese (plain or sometimes I use herb and garlic)
1tsp sea salt
Parmesan cheese
Optional: cut up, cooked turkey bacon or greens such as peas
1) Preheat oven to 375degreees. Coat a 9×13 pan with olive oil cooking spray (my preferred cooking spray)
2) Boil 4-6 cups of water in a large pot. Add noodles and boil for 10-12 minutes until pasta is tender. Strain and set aside in baking pan.
3) If making your own butternut squash puree peel squash with a peeler to take the skin off. Cut squash in half and spoon out the seeds. Chop into small pieces and add to a pot of boiling water. Boil until soft. Strain and put back into the pot. Use a hand mixer or hand potato masher until there are no lumps. Add chicken (or beef) broth to the squash and let simmer for about 2 minutes.
4) Remove from heat and stir in goat cheese and sea salt until smooth and melted.
5) Add any optional ingredients if you want
6) Pour squash mixture over pasta noodles and stir gently to combine. Sprinkle with parmesan cheese.
7) Bake for 20 minutes then broil for an additional 3 minutes until the top is a bit crisp.

Makes 8 servings at only 310 calories per serving!! *excluding optional ingredients


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