Stovetop Butternut Squash Mac and Cheese
When the mac and cheese cravings hit, this lightened up Butternut Squash Mac and Cheese recipe will do the trick!
Servings 4 servings
Calories 491kcal
Ingredients
- 3 cups dry pasta 300 g, macaroni, elbow, penne, or spiral all work
- 1 Tbsp olive oil 15 mL
- ½ cup roughly chopped white onion about ½ of a medium onion
- 2 cloves garlic minced
- 1 ½ cups vegetable broth* 354 mL
- 3 cups diced butternut squash about ¾ of a medium squash
- ¼ tsp each salt and pepper
- 1 cup shredded sharp cheddar cheese 100 g
- ½ cup plain Greek yogurt 120 g
Instructions
- Cook Pasta: Boil pasta according to instructions on package, cooking until al dente. Strain and set aside.
- Butternut Sauce: 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 until butternut is tender, 7 to 10 minutes. Using a handheld immersion blender (or working carefully with a countertop blender), puree the butternut mixture until smooth.
- Mix: 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: 491kcal | Carbohydrates: 69.2g | Protein: 20.1g | Fat: 16.5g | Saturated Fat: 7.8g | Cholesterol: 36mg | Sodium: 633mg | Potassium: 559mg | Fiber: 4.9g | Sugar: 7.7g | Calcium: 240mg | Iron: 3.4mg