Butternut Squash Mac And Cheese
This creamy Mac And Cheese recipe is inspired by fall featuring butternut squash, peas, sage, and walnuts. The perfect easy 30-minute weeknight dinner idea. Vegetarian too!
Servings 4 servings
Calories 445kcal
Ingredients
- 1 box Mac & Cheese
- 1/2 Butternut Squash peeled and cubed
- 3/4 cup frozen peas
- 3/4 cup toasted walnuts chopped
- 3 leaves sage chopped (more if you'd like)
- 1 cup Pasta water see below in instructions
- 3 tablespoons milk
- 1 tablespoon lime juice from 1/2 lime
- 1/4 cup parmesan cheese
- Salt + Pepper
- 1 teaspoon olive oil
- 1 tablespoon butter
US Customary - Metric
Instructions
- Boil water in a pot
- Cook the noodles for 8 minutes
- Reserve 1 cup of the cooking pasta water before draining
- In a large skillet heat the olive oil and butter on medium heat
- Add the diced butternut squash and cook until tender. About 5-6 minutes
- Add the sage and cook for 1-2 minutes
- Throw in the cooked noodles and mix well
- Add the milk and reserved pasta water
- Sprinkle the Mac & Cheese packet
- Add the frozen peas, lemon juice, cheese, and walnuts
- Mix well and serve!
Nutrition
Calories: 445kcal | Carbohydrates: 43g | Protein: 15g | Fat: 26g | Saturated Fat: 5g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 13mg | Sodium: 528mg | Potassium: 622mg | Fiber: 5g | Sugar: 5g | Vitamin A: 10.334IU | Vitamin C: 32mg | Calcium: 239mg | Iron: 3mg