Nutritious Squash Mac with a Twist

Recipe Benefits

• This recipe provides natural sources of sodium from whole foods like butternut squash and cheese, offering a healthier option for sodium intake.
• It’s rich in fiber, vitamins, and minerals while providing protein from cheese, making it suitable for a balanced meal supporting hydration needs.

Ingredients

For 4 servings:

• 3 cups cubed butternut squash
• 1 yellow onion, cut into 8 pieces
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 2 teaspoons ground turmeric
• 1/2 teaspoon ground cayenne pepper
• Freshly ground black pepper to taste
• 12 ounces whole-wheat elbow pasta
• 1 cup grated sharp cheddar cheese (reduced fat)
• 1 cup grated Gruyère cheese (reduced fat)
• 1 cup unsweetened almond milk or 1% milk
• 1/2 cup whole-wheat panko bread crumbs

Instructions

1. Preheat the oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper.
2. In a large mixing bowl, toss the butternut squash, onion, olive oil, cumin, turmeric, cayenne pepper, and black pepper. Spread evenly on the prepared baking sheet. Roast for 40 minutes or until the squash is soft and caramelized.
3. While the squash is roasting, cook the pasta according to the package instructions until al dente. Drain and set aside.
4. Combine the cheddar and Gruyère cheeses in a bowl.
5. Once the squash is done, reduce the oven temperature to 375°F (190°C). Let the squash cool slightly, then transfer to a blender. Add the milk and blend until smooth and creamy.
6. In a large pot, combine the cooked pasta and blended squash sauce. Stir in the cheese mixture until well incorporated.
7. Transfer the mixture to a baking dish, sprinkle the top with whole-wheat panko bread crumbs, and bake for 20 minutes or until the top is golden and bubbly. Serve warm.

Nutritional Information

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