Butternut Squash Mac and Cheese adapted from Cooking Light and The Candid RD
3 1/2 cups cubed peeled butternut squash (about one 1-lb squash)
1 1/4 cups fat-free, lower-sodium chicken broth
1 1/2 cups fat-free milk
2 garlic cloves, chopped
1/4 tsp kosher salt
1/2 tsp freshly ground black pepper
2 Tbsp fat-free Greek yogurt
1 1/4 cups (5 oz) Gruyere cheese, shredded
1 cup (4 oz) pecorino Romano cheese, grated
1/4 cup (1 oz) Parmigiano-Reggiano cheese, grated
1 lb uncooked whole wheat pasta (such as penne or rotini)Directions:
Combine squash, broth, garlic, and milk in a medium saucepan; bring to a boil over medium-high heat. Reduce heat to medium, and simmer until squash is tender when pierced with a fork, about 25 minutes. Remove from heat.
Cook pasta according to package directions, omitting salt and fat; drain well.
Place the hot squash mixture in a blender. Add salt, pepper, and Greek yogurt. Blend until smooth.
Place blended squash mixture in a bowl; stir in Gruyere, parmesan, and Parmesan cheese. Add pasta to the squash-cheese mixture, stir to combine and serve immediately. Yield: 8 servings.
Nutrition Information (per serving): 395 calories; 11.6 g. fat; 32 mg. cholesterol; 568 mg. sodium; 50.5 g. carbohydrate; 4 g. fiber; 23.3 g. protein
