Pumpkin and Butternut Squash Mac and Cheese

  • U Serves 8 People
  • P Prep: 00:10
  • P Cook: 00:35
Pumpkin and Butternut Squash Mac and Cheese

Nutritional Facts

per 1 serving size (Recipe makes 8 servings)


Amount Per Serving


Calories 325

Calories from Fat 103


% Daily Values*


Total Fat 11.48

17.66%


Saturated Fat 5.25

26.25%


Polyunsaturated Fat 0.39


Monounsaturated Fat 0.51


Cholesterol 30.00

10.00%


Sodium 322.75

13.45%


Potassium 227.75


Total Carbohydrate 43.72

14.57%


Dietary Fiber 7.41

29.64%


Sugars 4.47


Protein 14.39


Vitamin A 100.25%

Vitamin C 27.81%


Calcium 23.13%

Iron 12.00%


* Nutritional Values are estimated and may vary

³ Description

Here's a great twist on traditional mac and cheese - pumpkin and butternut squash mac and cheese! This Mac and cheese is made with pumpkin purée and butternut squash both of which are good sources of potassium and also rich in free radical fighting antioxidants beta carotene and vit c. This mac and cheese is still very cheesy but it also has a nice boost of nutrient rich ingredients giving it an A+ in my book!

² Ingredients

  •  1/2 cup, mashed Cooked Pumpkin
  •  1.5 8 oz frozen package yields Cooked Cauliflower (from Frozen)
  •  1 cup, chopped Carrots
  •  12 oz Butternut Winter Squash (Frozen)
  •  1.5 cup (8 fl oz) Water
  •  6.5 serving (serving = 2 oz) Barilla Whole Grain Penne Pasta
  •  8 serving (serving = 1/4 cup) Trader Joe's Shredded Sharp Cheddar Cheese
   

q Directions

Pumpkin and butternut squash Mac and cheese - makes about 8 - 1/2 cup servings

1 box (13.25 oz) whole grain pasta (or pasta of choice)
1 bag (12 oz) frozen cauliflower
1 bag (12 oz) frozen butternut squash (I used archer farms from target)
1 cup carrots
1 1/2 cup water
1/2 cup pumpkin purée
2 cups shredded cheese*
Optional - 1/2 cup plain Greek yogurt

*f00d tip: use a strong, flavorful cheddar like sharp cheddar for maximum flavor

In a large pan, cook your pasta according to the package directions. Meanwhile, get out another large pan and combine your cauliflower, butternut squash, carrots, and water. Simmer on high until your veggies start to soften (about 15-20 minutes). Transfer veggies to food processor (to preserve the nutrients, be sure to also include the water you cooked the veggies in). Process veggies and water until mixture is smooth, adding more water to desired consistency. Once your pasta is cooked, drain, then add your veggie purée. At this time also add in the pumpkin purée. Mix well until fully combined. Add your cheese and mix until fully melted. I usually cover the pan and let it sit for 5-10 minutes. For an extra creamy mac and cheese, add
In the plain Greek yogurt after the cheese has melted.

Recipe Provided by @f00dventures

U More Recipes By @f00dventures:

Peanut Butter Crepes Festive Tie Dye Mugcake Reese'S Inspired Black and White Pancakes Grilled Pineapple and Mango Mugcake

 

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