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Butternut Squash Mac and Cheese {Crockpot}
HAUTE AND HEALTHY LIVING18Ingredients
3Hours
400Calories
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Ingredients
US|METRIC
6 SERVINGS
- 1 Tbsp. olive oil
- 1 small onion (roughly chopped)
- 2 cloves garlic (minced)
- 1/4 tsp. thyme leaves
- 2 bay leaves
- 1 cup vegetable broth (no salt-added)
- 2 1/2 cups butternut squash (peeled and cubed, or sub in frozen diced butternut squash)
- 1/4 cup red lentils (dry split)
- 1/2 cup milk (or milk alternative, or more to taste)
- 1 cup grated cheddar cheese (or more to taste)
- 3/4 lb. pasta (desired, try: whole wheat or gluten-free rotini, macaroni, or fusilli pasta, about 2.5 cups dry)
- salt
- pepper
- peas
- broccoli
- spinach
- 1 pinch red pepper flakes
- hot sauce (Drizzle of)
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NutritionView More
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400Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories400Calories from Fat90 |
| % DAILY VALUE |
| Total Fat10g15% |
| Saturated Fat4.5g23% |
| Trans Fat |
| Cholesterol20mg7% |
| Sodium490mg20% |
| Potassium660mg19% |
| Protein18g |
| Calories from Fat90 |
| % DAILY VALUE |
| Total Carbohydrate61g20% |
| Dietary Fiber7g28% |
| Sugars6g |
| Vitamin A160% |
| Vitamin C60% |
| Calcium25% |
| Iron25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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