Butternut Squash Mac n Cheese

What you'll need:

  • Half a butternut squash (about 3 cups cubed)
  • 1 1/4 C. Low sodium chicken broth
  • 1 1/2 C fat free milk
  • 2 garlic cloves, minced
  • 2 T. fat free greek yogurt
  • Salt & Pepper to taste
  • Panko bread crumbs
  • 1 C. Gruyere cheese
  • 1 C. grated pecorino romano cheese
  • 1 box elbow noodles
  • Fresh parsley

Directions:

  1. Preheat oven to 375
  2. In a large pot combine squash, chicken broth, milk and garlic - bring to a boil
  3. Reduce heat and let simmer until squash gets soft
  4. In a separate pot, cook pasta per directions on the box
  5. In a blender, mix hot squash mixture with yogurt. Put pack into large pot.
  6. Add salt, pepper, some parsley and cheeses
  7. Drain pasta and add to squash mixture
  8. Pour into a baking dish
  9. Top with panko bread crumbs
  10. Cook 25 minutes (use broiler at the end of baking to brown bread crumbs - 3 min tops)
  11. Top with parsley and serve

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Serves: 8

Cals: 354

Fat: 8g

Fiber: 3.5g

Protein: 16.2

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