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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!
Course Entree
Cuisine American
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4 servings
Calories 445kcal
Author Tiffany Bendayan

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

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