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Butternut Squash Mac and Cheese Recipe

Updated: October 24, 2012
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Butternut Squash Macaroni and Cheese Julia Marsiglio
Number of Servings: 6
Ingredients
2 lbs butternut squash, peeled, seeded and cubed
1 package (approximately 13.25 oz) whole grain medium shells.
cup 1% cottage cheese
5 ounces crme de Brie, or Brie with rind removed
tsp salt
tsp black pepper
cup aged white cheddar
Directions
1)    Preheat oven to 400 F
2) Place butternut squash in large pot with lid and cover with an inch and a half of water. Cover and bring to boil over high heat. Reduce heat and simmer for approximately 20 min or until fork goes in easily.
3) Meanwhile bring 4-6 quarts of water to boil, add pasta to boiling water, cook for approximately 8-9 minutes or until soft, and strain. Return to pot and set aside while you finish making cheese sauce.
4) Once butternut squash is cooked, drain excess water and place squash in blender along with cottage cheese, Brie, salt and black pepper. Blend thoroughly until all ingredients are smooth and homogeneous. This may take some time.
5) Pour contents of the blender into the cooked shells and mix thoroughly. 
6) Transfer to casserole dish and top with shredded cheddar. 
7) Bake in oven on center rack for 10 minutes until cheese melted on top.
8) Remove and serve while hot! 
Nutrition Facts  Servings Per Recipe: 6  Serving Size: 1 servingAmount Per Serving  Calories415.9  Total Fat13.1 g     Saturated Fat6.9 g  Cholesterol34.1 mg  Sodium532.6 mg  Potassium380.5 mg  Total Carbohydrate59.8 g     Dietary Fiber10.4 g     Sugars2.2 g  Protein17.5 g
  Vitamin A181.7 %  Vitamin B-121.9 %  Vitamin B-68.6 %  Vitamin C32.2 %  Vitamin D0.0 %  Vitamin E0.1 %  Calcium23.1 %  Copper4.5 %  Folate6.6 %  Iron13.5 %  Magnesium26.2 %  Manganese11.5 %  Niacin6.3 %  Pantothenic Acid    5.0 %  Phosphorus    22.5 %  Riboflavin3.0 %  Selenium3.4 %  Thiamin6.4 %  Zinc1.6 %

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