I work with Jenn and she had to travel to Texas for a week and I was so happy to do a post for her! It basically was my first official post of getting my name out into the blog world (hard to believe it's been almost a month ago)!
I hope you enjoy this recipe - we sure did!
I wanted to share a delicious recipe that isn't a usual, healthy dish but also incorporates some of my favorite things in a meal: comfort, vegetables, warmth..... and cheese.
I love cheese.
This butternut squash mac n cheese delivers. Don't be nervous about the butternut squash. It adds a creaminess to the dish instead of having to add heavy cream, butter, egg and large quantities of cheese, making the dish a lot healthier and a lot more nutritious. Also, isn't butternut squash just one of the cutest vegetables out there. Look at these guys...
|Creamy butternut squash|
For this recipe, you will only need one small butternut squash (~1lb). I picked up the two for only $1 and used the leftovers to make a roasted vegetable soup. Everything else you probably already have on hand and, overall, is a simple, easy, healthy dinner to put together.
Butternut Squash Mac N CheeseServes 6
Butternut squash, about 3c cubed
1c vegetable broth (or chicken broth if you prefer)
1.5c low-fat or non-fat milk
1lb pasta, cooked
2c shredded low-fat cheese, divided (I used a mixture of sharp cheddar, monterey jack and muenster cheeses)
- Preheat oven to 375 degrees.
- Start by peeling the butternut squash and cutting into cubes, about 3 cups.
- Combine broth, milk and butternut squash in a pan and bring to a boil over medium-high heat. Simmer on medium-low heat until squash is fork tender.
- Meanwhile, boil water (don't forget to add salt!) and cook pasta according to package instructions. Cook the pasta to right before al dente as the pasta will cook a bit more in the oven, about 7 minutes. When finished, drain and set aside.
- When squash is fork tender you can either mash the squash in the pan or transfer to a food processor (like I did) and puree mixture until smooth. Add salt, pepper and nutmeg to taste.
- Return puree back to pan (if needed) and add cheese, reserving 1/4c, mixing until cheese has melted. Mix pasta into mixture and transfer to an oven safe dish. If your dish is not non-stick, spray with non-stick spray.
- Combine remaining 1/4c cheese and breadcrumbs in a small bowl and sprinkle over the top of pasta.
- Cover with foil and bake for 20 minutes. Remove foil and bake for an additional 30-40 minutes, until top is browned.
Nutritional Information (per serving): 343 calories, 4g fat, 3.5g fiber, 19g protein, 55g carbs
My husband loves baked macaroni and cheese and I'm glad I can provide him with a healthy alternative. Of course, we had to finish the meal with something sweet so I baked up a batch of our favorite chocolate chip cookies.
What's a dish you love that you try to tweak to make a bit healthier? Or what's a splurge dish you prepare?
Don't forget to link up what you're eating and also...