Butternut Squash Mac and Cheese
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy dairy-free mac and cheese made with a butternut squash and almond sauce enriched with white beans and topped with kale. Comfort food that's ready in 35 minutes with natural sweetness and richness.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 4 cups diced butternut squash (about 1/2 a medium butternut squash)
- 2 1/2 cups Almond Breeze Unsweetened Original Almondmilk
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- Pinch ground nutmeg
- 1 (15 ounce) can white beans; drained and rinsed
- 8 ounces (about 2 cups) white cheddar cheese; shredded
- 1 bunch kale; chopped (about 3 packed cups)
- 1 pound whole wheat (or alternative grain) pasta
- Salt and pepper
- additional cheese; for topping
At a glance
PER SERVING · TIME 35M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Cook
- 35m
- Sodium
- 621mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 748mg
- Calcium
- 292mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- —
- SODIUM
- 621MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.