Butternut Squash Mac and Cheese
Servings: 4 servings
Calories: 388cal
Ingredients
- 3 cups dry pasta macaroni, elbow, penne, or spiral all work
- 1 Tbsp olive oil
- ½ cup white onion about ½ of a medium onion, roughly chopped
- 2 cloves garlic minced
- 1 ½ cups vegetable broth
- 3 cups butternut squash about ¾ of a medium squash, diced
- ¼ tsp each salt and pepper
- 1 cup sharp cheddar cheese shredded
- ½ cup plain Greek yogurt
Instructions
- Boil pasta according to instructions on package, cooking until al dente. Strain and set aside.
- Meanwhile, add oil to a large pot and set over medium heat. Add onion and garlic, cooking until soft and fragrant, about 5 minutes.
- Add broth, butternut, salt, and pepper. Cover and let simmer for 7 to 10 minutes, or until butternut is tender.
- Using a handheld immersion blender (or working carefully with a countertop blender), puree the butternut mixture until smooth.
- Mix the butternut puree into the pasta. Add cheddar cheese and stir to evenly combine, then add yogurt and continue stirring until evenly mixed. Taste and add more salt and pepper as needed.
- Serve warm, optionally topped with parsley and smoked paprika.
Notes
*If making broth from a cube, use ¾ cup of the pasta water and ¾ cup fresh water to make the broth. This will help the sauce cling to the pasta!
Nutrition
Serving: 1serving | Calories: 388cal | Carbohydrates: 50g | Protein: 16g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 30mg | Sodium: 690mg | Potassium: 562mg | Fiber: 3g | Sugar: 6g | Vitamin A: 11630IU | Vitamin C: 24mg | Calcium: 298mg | Iron: 1.5mg
