Macaroni and Cheese with Butternut Squash

Macaroni and Cheese with Butternut Squash
14 Ingredients
  • 1 small butternut squash (about 1 pound), peeled, seeded, and cut into 1-inch cubes (about 3 cups)
  • 1 cup homemade or low-sodium canned chicken stock, skimmed of fat
  • 1 1/2 cups nonfat milk
  • Pinch of freshly grated nutmeg
  • Pinch of cayenne pepper
  • 3/4 teaspoon coarse salt
  • Freshly ground black pepper
  • 1 pound elbow macaroni
  • 4 ounces extra-sharp cheddar cheese, finely grated (about 1 cup)
  • 4 tablespoons parmesan cheese, finely grated (1 ounce)
  • 2 tablespoons fine breadcrumbs
  • 1 teaspoon olive oil
  • Olive-oil, cooking spray
  • 1/2 cup part-skim ricotta cheese
Nutrition
479
24% daily value
6 servings
                                       
                                           
     

Fat

20% 13

Saturated

33% 7

Trans

- 0

Monounsaturated

- 4

Polyunsaturated

- 1

Carbs

23% 68

Carbs (net)

- 64

Fiber

15% 4

Sugars

- 6

Sugars, added

- 0

Protein

43% 22

Cholesterol

12% 35

Sodium

27% 648

Calcium

40% 399

Magnesium

18% 74

Potassium

10% 491

Iron

9% 2

Zinc

22% 2

Phosphorus

54% 381

Vitamin A

45% 405

Vitamin C

11% 10

Thiamin (B1)

15% 0

Riboflavin (B2)

24% 0

Niacin (B3)

14% 2

Vitamin B6

18% 0

Folate equivalent (total)

10% 40

Folate (food)

- 37

Folic acid

- 2

Vitamin B12

23% 1

Vitamin D

6% 1

Vitamin E

8% 1

Vitamin K

3% 4
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