• This sounds and looks so delicious, but it makes so many servings… Can you tell me approximately the portion size of a serving?

    From Jess
    October 25, 2011

  • Hey Jess,
    You are right it is a huge recipe. If you make the recipe, I would recommend saving your pureed butternut squash mixture and freezing it. Then when you are ready for another batch boil, your pasta and broccoli, add cheese to your mixture, and you are set. The serving size is 1/2 cup, 130 calories, 4 grams of fat.

    From Karla Williams
    October 26, 2011

H3 Recipe: Butternut Squash Macaroni and Cheese



3 cups Butternut squash, peeled and cubed (about 1)              

1 1/4 cups Chicken stock

1 1/2 cups Skim milk

2 tablespoons Garlic, minced

2 teaspoons Salt

1 teaspoon Black pepper, ground

2 tablespoons Fat free cream cheese

1 1/4 cup Gruyere cheese, shredded

1.5 cup Sharp Cheddar, 2% reduced fat, shredded

1/4 cup Parmesan, shredded

1 tablespoon Parmesan, shredded

1 pound Whole wheat macaroni, uncooked

1 teaspoon Olive oil

1/2 cup Panko breadcrumbs

4 1/2 cups Broccoli florets cut small


  • Preheat oven to 375° F. 
  • Combine squash, broth, milk and garlic in a medium saucepan; bring to a boil over medium high heat. Reduce heat to medium and simmer until squash is fork tender, about 25 minutes. Remove from heat.
  • Place the hot squash mixture into a blender. Add salt, pepper and cream cheese. Blend until smooth.  Place blended squash mixture into a bowl and stir in gruyere, parmesan and sharp cheddar cheese. Stir until combined.
  • Cook pasta in boiling water for about 7 minutes or until al dente.
  • Cook broccoli in boiling water until it turns bright green, about 2-3 minutes. 
  • Add cooked pasta and cooked broccoli to the squash mixture. Stir until combined.
  • Spread evenly in a 13×9 inch greased baking dish.
  • Heat oil in a medium skillet over medium heat. Add panko and cook for 2 minutes or until golden brown.  Remove from heat, stir in remaining 2 tablespoons of parmesan cheese. Sprinkle evenly over the hot pasta mixture.
  • Bake at 375° F for 25 minutes or until bubbly.  Serve immediately.

 Yield: 26 serving

Nutritional info:

Calories: 130

Fat: 4 grams

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