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Macaroni and Cheese with Butternut Squash
MARTHA STEWART14Ingredients
105Minutes
470Calories
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Ingredients
US|METRIC
6 SERVINGS
- 1 butternut squash (small, about 1 pound, peeled, seeded, and cut into 1-inch cubes, about 3 cups)
- 1 cup low sodium canned chicken stock (or homemade, skimmed of fat)
- 1 1/2 cups nonfat milk
- 1 pinch grated nutmeg (freshly)
- 1 pinch cayenne pepper
- 3/4 tsp. coarse salt
- ground black pepper (Freshly)
- 1 lb. elbow macaroni
- 4 oz. extra sharp cheddar cheese (finely grated, about 1 cup)
- 4 Tbsp. Parmesan cheese (finely grated, 1 ounce)
- 2 Tbsp. breadcrumbs (fine)
- 1 tsp. olive oil
- olive oil cooking spray
- 1/2 cup part-skim ricotta cheese
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NutritionView More
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470Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories470Calories from Fat110 |
| % DAILY VALUE |
| Total Fat12g18% |
| Saturated Fat6g30% |
| Trans Fat |
| Cholesterol30mg10% |
| Sodium550mg23% |
| Potassium580mg17% |
| Protein21g |
| Calories from Fat110 |
| % DAILY VALUE |
| Total Carbohydrate71g24% |
| Dietary Fiber4g16% |
| Sugars7g |
| Vitamin A170% |
| Vitamin C25% |
| Calcium35% |
| Iron20% |
* 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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