The Girl on Bloor · by Taylor Stinson★ 5.0 (9)
Freezer-Friendly Butternut Squash Mac & Cheese
NUTRITION · PER SERVING55M COOK
CAL 20%·PRO 31%
CARBS 62G63% OF CAL
3G FIBER43G OTHER16G TOTAL SUGAR
FAT 9G20% OF CAL
2G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A fall-inspired mac and cheese made with butternut squash, roasted vegetables, and a blend of Swiss and cheddar cheese. Rich and creamy, it freezes well for easy reheating.
mainamericanpasta🥘 pressure cooker🥄 saucepan🔥 oven
View the full recipe on The Girl on Bloor →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 tbsp olive oil
- 1 yellow onion, diced
- 2 cloves garlic minced
- 1/2 tsp salt
- 1/4 tsp pepper
- 3 cups water or chicken broth
- 1 lb dry macaroni pasta
- 1 cup butternut squash, cut into cubes
- 1/2 cup milk
- 1 cup mozzarella or Swiss cheese, grated
- 2 cups sharp cheddar cheese, grated
- Fresh thyme/sage/chives for garnishing *optional*
At a glance
PER SERVING · TIME 55M
CAL 20%·PRO 31%
CARBS 62G63% OF CAL
3G FIBER43G OTHER16G TOTAL SUGAR
FAT 9G20% OF CAL
2G 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.
- Prep
- 15m
- Cook
- 40m
- Sodium
- 319mg
- Total sugar
- 16g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 290mg
- Calcium
- 54mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 319MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.