Cheesy Butternut Squash Mac & Cheese
Carbs slathered in cheese for that most awesome of comfort foods, macaroni and cheese. What could be better? A less guilty sister food! We’ve made it healthier. It’s a dish that fulfills all my cravings without loading up the calories. This dish looks so, so good. I love that it’s a healthier version of mac ‘n’ cheese that doesn’t lose the cheese completely. Each serving is about 282 calories. Not too bad!
10 ounces quinoa elbow macaroni, uncooked (you can also substitute wheat macaroni)
1 medium butternut squash
8 slices turkey bacon (uncured, organic is best)
1 cup chicken broth
1 tablespoon olive oil
2 ounces goat cheese
1/2 cup reduced-fat parmesan cheese
1 tablespoon fresh thyme
1/2 tablespoon fresh rosemary
Sea salt & pepper to taste
- Set oven to 400F.
- Cut off the end of the butternut squash and then slice it down the middle. Remove the seeds from the inside and then place the butternut squash on a baking sheet. Glaze it thinly with coconut or olive oil and sprinkle with sea salt & pepper. Roast it in the oven for 1 hour, or until the squash is tender.
- Cook the macaroni according to the instructions while the squash is baking. Once it is finished, drain the macaroni and set it aside.
- Set a nonstick skillet on medium high heat and toss in turkey bacon. Cook until crispy, about 3 to 5 minutes per side. Once the bacon is crispy remove it from the skillet. When cool, chop the bacon into pieces to create your own healthy bacon bits.
- Remove the squash from the oven let it cool down almost to room temperature. Cut it into chunks and peel the pieces.
- Add all other ingredients except for the bacon bits, noodles, and garnish into a blender. Blend the ingredients to create the creamy, cheesy sauce.
- Pour the sauce over the noodles and stir thoroughly. Toss in bacon bits and stir it again. Season to taste with more sea salt & pepper.
- Garnish with freshly chopped chives or parsley.