Want to include mac and cheese at your next party, but want to make it a little fancier (and a little healthier?) Try incorporating a winter squash to make this traditional stand-by something different — and tasty!
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3 cups cubed peeled butternut squash (about one 1 lb squash)
1 ¼ cups fat free, reduced sodium chicken broth
1 ½ cups skim milk
1 Tbsp minced garlic
2 Tbsp plain fat free Greek yogurt
1 tsp salt
½ tsp black pepper
1 ¼ cups (5 ounces) shredded Gruyère cheese
1 cup (4 ounces) grated pecorino Romano cheese
¼ cup (1 ounce) finely grated fresh Parmigiano-Reggiano cheese, divided
1 lb uncooked whole grain cavatappi or other pasta
Cooking spray
1 tsp olive oil
½ cup whole wheat panko (Japanese breadcrumbs)
2 Tbsp chopped fresh parsley
RELATED: Spicy Beef Chili with Butternut Squash
(per serving)
Makes 10 servings
Calories: 350
Total fat: 10 g
Saturated fat: 6g
Trans fat:0 g
Cholesterol: 30mg
Sodium: 590mg
Total Carbohydrate: 45g
Fiber: 3g
Sugars: 5g
Protein: 18g
Recipe provided by Digestive Disease Health Team Dietitians
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