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Macaroni and cheese with breadcrumbs in a red backing dish with a wooden spoon.
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Butternut Squash Macaroni and Cheese

Course Main Course, Side Dish
Cuisine American
Keyword Acorn Squash, Almond Milk, Butternut Squash, Cheddar Cheese, Cheese, Cottage Cheese, Dry Milk, Macaroni, Milk, Pasta, Squash, Whole Wheat Pasta
Cooking Method Oven, Stovetop
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 8
Calories 337kcal
Author Cooking Matters

Equipment

  • Oven
  • Stovetop
  • Large Pot
  • Vegetable Peeler
  • Baking Dish
  • Grater

Ingredients

  • Cooking Spray
  • 12 ounces Macaroni Noodles Whole wheat
  • 1 Butternut Squash 1½ pound; or acorn squash
  • ½ cup Water
  • 6 ounces Cheddar Cheese Reduced fat
  • 1 container Cottage Cheese Nonfat
  • 1 cup Milk Low-fat
  • ¼ teaspoon Salt
  • ¼ teaspoon Black Pepper
  • ¼ cup Bread Crumbs Whole wheat

Instructions

  • Preheat oven to 375°F.
  • Coat 9-inch square baking dish with non-stick cooking spray. Set aside.
  • Bring a large pot of water to a boil. Cook macaroni for 2 minutes less than package directions. Drain and set aside. Reserve pot for later.
  • While pasta cooks, cut squash in half and scoop out seeds. Cut into large chunks. Place in microwave safe bowl with water. Cover with plastic wrap. Microwave on high until tender, about 10 minutes. Let cool.
  • While squash cooks and cools, grate cheddar cheese.
  • Peel cooled squash. Place in pot used to cook pasta. Mash with a fork. Add cottage cheese and milk. Stir until smooth. Add pasta, cheddar cheese, salt, and pepper. Stir until combined. Spread evenly in prepared baking dish, and sprinkle with breadcrumbs.
  • Bake until breadcrumbs are browned and the edges are bubbling, about 45 minutes.

Nutrition

Calories: 337kcal | Carbohydrates: 51g | Protein: 20g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 27mg | Sodium: 430mg | Potassium: 568mg | Fiber: 2g | Sugar: 5g | Vitamin A: 10246IU | Vitamin C: 20mg | Calcium: 302mg | Iron: 3mg