Fit Mitten Kitchen · by Ashley★ 4.6 (5)
Butternut Squash Mac and Cheese
NUTRITION · PER SERVING25M COOK
CAL 26%·PRO 44%
CARBS 76G59% OF CAL
10G FIBER0G ADDED0G INTRINSIC59G OTHER7G TOTAL SUGAR
FAT 17G29% OF CAL
7G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Creamy butternut squash and cheese pasta that's lighter than traditional mac and cheese. A fall-inspired main course that's kid-friendly and ready in under 30 minutes.
mainamericanpasta🌀 blender🍲 stockpot🥄 saucepan
View the full recipe on Fit Mitten Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 4 cups butternut squash (peeled, seeded and cut into 1" cubes)
- 1 cup low sodium broth (vegetable or chicken)
- 1 cup milk of choice*
- 1 lb macaroni pasta– whole grain (gluten-free, your pick (I used cavatappi shape))
- 2 tablespoon butter or ghee**
- 4 oz goat cheese (can omit if you dislike)
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp fine sea salt
- 1/2 TBS tapioca starch (optional but adds thickness)
- 6 oz shredded cheese (about 1 1/2 cups– choose your favorite. I used part colby, part gouda)
- Black pepper (breadcrumbs, parsley, for serving)
At a glance
PER SERVING · TIME 25M
CAL 26%·PRO 44%
CARBS 76G59% OF CAL
10G FIBER0G ADDED0G INTRINSIC59G OTHER7G TOTAL SUGAR
FAT 17G29% OF CAL
7G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 15m
- Sodium
- 502mg
- Total sugar
- 7g
- Added sugar
- ≥0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 721mg
- Calcium
- 319mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 502MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.