This is a wonderful fall flavored and Healthy Butternut Squash Mac and Cheese recipe - complete with bacon! | savorynothings.com
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Healthy Butternut Squash Mac and Cheese with Bacon

This is a wonderful fall flavored and Healthy Butternut Squash Mac and Cheese recipe - complete with bacon!
Course Casserole
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 4
Calories 410
Author Nora

Ingredients

  • 2 slices of bacon chopped
  • 1/2 cup fat-free low-sodium chicken broth
  • 1 cup low-fat milk
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • Black pepper optional
  • 1 3/4 cups peeled and cubed butternut squash packed
  • 8 oz uncooked wholewheat pasta shapes
  • 2 tablespoons plain low-fat Greek yogurt
  • 1 cup shredded Mozzarella
  • 1/2 cup shredded mild cheddar sharp cheddar or Gruyère cheese
  • 2/3 cup frozen peas
  • 3 tablespoons breadcrumbs
  • chopped parsley to serve (optional)

Instructions

  • Preheat oven to 375°F.
  • Fry the bacon in a large pot over medium-high heat until crispy. Remove and set aside, leaving as much of the fat in the pan as you’d like (it’s calories and fat, but also flavor).
  • Combine broth, milk, and spices in a large pot and bring to a boil. Reduce heat to medium and add the squash, simmering until it’s tender (about 15 minutes).
  • In the meantime, prepare the pasta according to package directions. Drain well.
  • When the squash is tender, place it together with all the cooking liquid into a blender and blend until smooth (careful: hot!). Add the yogurt and blend until combined. Pour into a large bowl and combine with the mozzarella and 1/3 cup cheddar cheese. Toss with the pasta, the set-aside bacon and the frozen peas until evenly coated.
  • Lightly grease a 7x11 inch baking dish. Pour the pasta mix in and evenly sprinkle with the breadcrumbs and remaining cheese.
  • Bake at 375° for 25-30 minutes or until the sauce is bubbly and the top golden brown. Sprinkle with parsley, if using, and serve immediately.

Nutrition

Calories: 410kcal