Kristine's Kitchen · by Kristine Rosenblatt
Butternut Squash Mac and Cheese
NUTRITION · PER SERVING—
CAL 20%·PRO 32%
CARBS 53G52% OF CAL
3G FIBER0G ADDED0G INTRINSIC45G OTHER5G TOTAL SUGAR
FAT 16G35% OF CAL
9G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Creamy butternut squash pasta with sharp cheddar, sage, and nutmeg. A cozy fall comfort food that's rich and velvety with warming spices balanced by the squash's natural sweetness.
mainamericanpastacasserole🍪 sheet pan⚙️ food processor♒ steamer🍲 stockpot🥘 pressure cooker🥄 saucepanvegetarian
View the full recipe on Kristine's Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1 pound butternut squash (half of a small/medium squash)
- 16 ounces medium shell pasta (or elbow macaroni pasta)
- 3 tablespoons unsalted butter
- 1 clove garlic (minced)
- 5 fresh sage leaves (chopped, optional*)
- 3 tablespoons all-purpose flour
- ½ teaspoon salt
- ¼ teaspoon pepper
- ⅛ teaspoon ground nutmeg
- 1 cup low sodium vegetable broth (divided, or substitute with milk)
- 1 cup milk
- 4 ounces sharp white cheddar cheese (shredded)
- 4 ounces sharp cheddar cheese (shredded)
At a glance
PER SERVING
CAL 20%·PRO 32%
CARBS 53G52% OF CAL
3G FIBER0G ADDED0G INTRINSIC45G OTHER5G TOTAL SUGAR
FAT 16G35% OF CAL
9G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Sodium
- 347mg
- Total sugar
- 5g
- Added sugar
- ≥0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 205mg
- Calcium
- 243mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- —
- SODIUM
- 347MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.