Butternut Squash Greek Yogurt Broccoli Macaroni and Cheese
- 1 butternut squash (or packaged frozen winter squash, enough for about 2 cups of squash)
- 1 lb. box pasta
- 1 box chopped broccoli
- 1/2t. dry mustard
- 1t. onion powder
- 1t. garlic powder
- 1/8t. cayenne pepper
- 1/2t. salt
- 1c. shredded cheddar cheese
- 1/3c. nonfat Greek yogurt
- 1/4c. grated Parmesan
- 1/4c. bread crumbs
If using a whole butternut squash, cut it in half and scoop out the seeds. Roast at 400 for 45 minutes, or until squash is tender. Scoop squash from rind. If using frozen squash, cook according to directions.
Boil pasta and broccoli in salted water until tender. Drain and return to pot.
Puree the squash til smooth. Combine the squash, seasonings, shredded cheese, and yogurt. Mix well. Add the squash mixture to the pasta and broccoli. Toss to combine. Spread in a greased baking dish. Top with parmesan cheese and breadcrumbs. Bake at 375 for 15-20 minutes, or until hot and bubbly.
Here’s what I know about squash: generally I don’t like it. Roast it, cover it in salt and parmesan cheese, and I can get through it. Spaghetti squash with marinara, okay. My mom’s spaghetti squash soup: completely fantastic. Otherwise, I’ll mostly leave squash by the wayside over other options. But squash hidden in macaroni and cheese? BRILLIANT!!! I was a little nervous about this, I’ll admit. Rebecca once made me butternut mac and cheese and it was really good, but when it came to making my own, I still was imagining death-to-my-tastebuds. Thankfully, delicious and not squashy! And just enough cheese for cheesiness! Definitely another macaroni and cheese winner!