Butternut Squash Mac and Cheese

Gluten-Free

Nut-Free

Sugar-Free

Vegetarian

This recipe makes a large batch you can freeze in individual portions to have a healthier version of mac and cheese ready to reheat in a pinch.

By The Life Time Foundation Team | Life Time Foundation

Makes6 servings
Prep Time10 minutes
Cook Time4 hours 40 minutes

Ingredients
Directions

Ingredients

1 small butternut squash, or 4 cups chopped squash (if you can find fresh squash pre-chopped, this will save you some time and effort)
12 oz. whole wheat or rice elbow macaroni (avoid any unfamiliar ingredients or bleached flours)
3 cups milk of choice
3 cups shredded hard cheddar cheese
1 tsp. black pepper
2 tsp. salt
1/2 cup fresh parsley

Directions

STEP 1

Preheat the oven to 350 degrees F. Slice the squash in half and remove the seeds.

STEP 2

Bake the squash, sliced side down, in a 9x13 pan with about 1 inch of water for 40 minutes. (If you're using pre-chopped squash, follow the directions on the package for cooking.)

STEP 3

Allow the squash to cool before removing the skin (unless pre-chopped) and mashing.

STEP 4

Add all ingredients to a slow cooker and cook on low for about 4 hours, or until the macaroni is desired tenderness.

Nutritional information

By The Life Time Foundation Team

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