Butternut squash mac and cheese weight watchers

Total Time: 30 minutes. Servings: 6 people. Metric - US Customary. Instructions Defrost the butternut squash chunks and puree using a hand blender. If you don't have a hand blender you can mash the butternut squash with a fork.

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Set aside. Cook over a medium heat for about 3 - 4 minutes until the first bubbles just start to appear. Turn down the heat and cook for a further 10 - 12 minutes, stirring continuously. It is important not to let the mixture boil. Once the mixture is thick and sauce like, add the pureed butternut squash and stir.

Add half of the grated cheese and stir. Tip into a casserole dish and top with the remaining cheese. Place under the grill until all the cheese has melted, is bubbling and has started to brown. Notes Please be aware that the nutritional information below has been automatically generated and does not account for variations in product brands and types, weights of individual ingredients etc. Servings: 6 Calories: kcal. It's a perfect Vegetarian Casserole holiday main dish. Instructions Preheat oven to F.

Bring a large pot of salted water to a boil.

Drain and set aside. Return the pot to the stove and add the oil over medium low heat. Add the onions and caramelize low and slow until sweet and golden brown- about 30 minutes. Pour in the vegetable stock and squash, cover with a lid and increase the heat to medium high. Cook for 5 minutes or until the squash begins to soften.

Add in the cauliflower, cover again, and cook for an additional minutes until all of the vegetables fall apart easily when pricked with a fork. Stir in the milk and a pinch of nutmeg, then transfer to a heat-proof stand blender. Puree until very smooth before transferring the mixture back to the pot.

Gently stir until fully melted. Season with salt and pepper to taste. Add the cooked pasta to the sauce and stir until all of the noodles are well coated.

Set aside. To make the breadcrumb topping, add the tablespoon of oil to a small nonstick skillet over medium heat.

Mac & Cheese with Butternut Squash

Add the panko breadcrumbs and toss until fully coated in the oil. Remove the breadcrumbs from the stovetop and mix with the flaxseed, sage, and parmesan cheese. Spread them evenly across the casserole and bake for 25 to 30 minutes or until the cheese sauce bubbles around the edges and the breadcrumbs start to turn a very light brown colour. Sprinkle with a pinch of fleur de sel and dig in! Abbey Sharp.

A Veggie Venture

It takes time to caramelize and you keep it at a low heat to prevent it from burning. Looks too good not to. Leave a Comment Cancel reply Your email address will not be published. This site uses cookies. I have also substituted pureed pumpkin, and it works really well simmer pumpkin puree with milks and garlic for about 5 minutes to cook garlic, then blend just to mix everything, could just stir really well I suppose.

I love it SO much that rather than be caught without ingredients later, I just roasted another pumpkin and I figure I have enough to make about 10 more batches from that pumpkin, plus what I already have on hand. I also lightened it up some more using Jarlsberg light instead of Gruyere. Thanks so much Kelly! Only two of us, so I kept the same amount of squash, garlic and yogurt, but halved the garlic, milk and broth. Normal 2 person amount of pasta and a heap of sweetcorn added too.

Just the pecorino cheese, some mixed in and some on top. A hint for cooking with Greek yogurt. For Greek yogurt to stay thick and creamy, only fold into other ingredients i. So in this recipe fold Greek yogurt in after you blend in the cheese. I also included g frozen cauliflower in the first step and worked a treat! This looks de-lish! I completely agree….

Mac n Cheese is one of the tastiest meals out there yet not exactly guilt-free so this lightened up version speaks to me! Really enjoyed this!

Butternut Squash Mac and Cheese Recipe – 7 Points

My whole family loved it even my meat eating parents. This recipe was absolutely delicious. I just made it and my boyfriend who loves homemade mac and cheese loved it! I was thrilled. The sweetness from the butternut squash and the tanginess from the cheese makes this dish perfect for a cool fall day.

One of my absolute favorite comfort food recipes! I make this all the time and my friends and family LOVE it! Yup, definitely worth three exclamation marks!

Oops, guess that makes it four. Is there anything better than macaroni and cheese?? Which is okay with me… I tend to be lazy on any given Wednesday night. Recipe adapted from Cooking Light. Serves: 8 servings. Rachel TwoHealthyPlates.


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