- 2 cups peeled, cubed butternut squash (about 1 squash or 1 bag frozen)
- 1 tablespoon butter
- 1 box (16 oz) short, whole wheat pasta such as macaroni, rotini, or penne
- 2 ½ -3 cups warm water
- 1 teaspoon salt
- 1 teaspoon garlic powder (optional)
- 1 can (12 oz) low-fat (or regular) evaporated milk
- 2 cups (8 oz) shredded cheddar cheese
Butternut Squash Macaroni and Cheese
Servings: 8
Ingredients:
Directions:
- If using fresh squash, place in a microwave-safe bowl with one tablespoon of water. Microwave for 5 minutes, then stir and microwave for 3-5 more minutes or until very soft. If using frozen squash, follow the microwave instructions to cook until squash is very soft.
- Once squash is cooked, mash well with a fork until smooth.
- In a large pan or pot, melt the butter in the pan over medium-high heat.
- Add 2 ½ cups of water, salt, garlic powder (optional), evaporated milk, and mashed squash to the pan and stir. Cover and bring to a boil.
- Once boiling, uncover, add pasta to the pan, and stir. Reduce heat to medium-low and cook for 8-10 minutes (or follow box timing) while stirring occasionally.
- If the pasta begins to look dry, add some of the remaining water, ¼ cup at a time.
- Once the pasta is cooked, reduce heat to low and fold in the cheese. Once the cheese is fully melted, it is ready to eat!
Notes & Tips:
Recipe adapted from fruitsandveggies.org
Recipe Category
30 minutes or less
This institution is an equal opportunity provider.
This material was funded by USDA's Supplemental Nutrition Assistance Program - SNAP in cooperation with Maryland’s Department of Human Services and University of Maryland Extension. University programs, activities, and facilities are available to all without regard to race, color, sex, gender identity or expression, sexual orientation, marital status, age, national origin, political affiliation, physical or mental disability, religion, protected veteran status, genetic information, personal appearance, or any other legally protected class.
Butternut Squash Macaroni and Cheese
Servings: 8
Ingredients:
- 2 cups peeled, cubed butternut squash (about 1 squash or 1 bag frozen)
- 1 tablespoon butter
- 1 box (16 oz) short, whole wheat pasta such as macaroni, rotini, or penne
- 2 ½ -3 cups warm water
- 1 teaspoon salt
- 1 teaspoon garlic powder (optional)
- 1 can (12 oz) low-fat (or regular) evaporated milk
- 2 cups (8 oz) shredded cheddar cheese
Directions:
- If using fresh squash, place in a microwave-safe bowl with one tablespoon of water. Microwave for 5 minutes, then stir and microwave for 3-5 more minutes or until very soft. If using frozen squash, follow the microwave instructions to cook until squash is very soft.
- Once squash is cooked, mash well with a fork until smooth.
- In a large pan or pot, melt the butter in the pan over medium-high heat.
- Add 2 ½ cups of water, salt, garlic powder (optional), evaporated milk, and mashed squash to the pan and stir. Cover and bring to a boil.
- Once boiling, uncover, add pasta to the pan, and stir. Reduce heat to medium-low and cook for 8-10 minutes (or follow box timing) while stirring occasionally.
- If the pasta begins to look dry, add some of the remaining water, ¼ cup at a time.
- Once the pasta is cooked, reduce heat to low and fold in the cheese. Once the cheese is fully melted, it is ready to eat!
Notes & Tips:
Recipe adapted from fruitsandveggies.org
Nutrition Facts
8 serving per container
Serving size 1 1/2 cups
| Amount Per Serving | ||
|---|---|---|
| Calories | 330 | |
| % Daily Value* | ||
| Total Fat 6g | 8% | |
| Saturated Fat 3g | 15% | |
| Trans Fat 0g | ||
| Cholesterol 10mg | 3% | |
| Sodium 330mg | 14% | |
| Total Carbohydrate 53g | 19% | |
| Dietary Fiber 6g | 21% | |
| Total Sugars 5g | ||
| Includes 0g Added Sugars | 0% | |
| Protein 19g | ||
| Vitamin D 2mcg | 10% | |
| Calcium 280mg | 20% | |
| Iron 3mg | 15% | |
| Potassium 520mg | 10% | |
The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
This institution is an equal opportunity provider.
This material was funded by USDA's Supplemental Nutrition Assistance Program - SNAP in cooperation with Maryland’s Department of Human Services and University of Maryland Extension. University programs, activities, and facilities are available to all without regard to race, color, sex, gender identity or expression, sexual orientation, marital status, age, national origin, political affiliation, physical or mental disability, religion, protected veteran status, genetic information, personal appearance, or any other legally protected class.