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Mac and “Squeese”

  Kids Recipe Challenge winning recipe 2011 – 2nd place!

Category: School day lunch, grades 4-6

Nathan, from Oakville, loves how cheesy this pasta is. He helps prepare this dish by mixing the pasta and cheese into the squash sauce.

Preparation Time: 10 minutes   Cook Time: 15 minutes  Makes: 4 servings  Serving size: 250 mL (1 cup)

 

 
 

Using squash for its deep orange colour and sweet flavour makes this dish looks just like the traditional macaroni and cheese! Try it with sweet potatoes too for another nutritious option.

 

 

 

 

 

Ingredients

Whole wheat macaroni

375 mL   

1 1/2 cups

Butter or maragarine

25 mL 

2 tbsp 

Cubed and peeled butternut squash

500 mL 

2 cups 

Milk

125 mL   

1/2 cup 

1 small clove garlic, minced (optional)

Shredded Swiss cheese

125 mL

1/2 cup

Freshly grated Parmesan cheese       25 mL 2 tbsp

 

Directions 

  1. In a pot of boiling water cook macaroni for about 8 minutes or until tender but firm. Drain and return to pot. Add butter and stir to coat. 
  2. Meanwhile, in another pot of water, bring squash to a boil for about 15 minutes or until very tender. Drain and return to pot. Add milk and garlic and using hand mixer or potato masher blend until smooth.
  3. Add pasta to squash mixture.
  4. Add Swiss and Parmesan cheeses and stir to coat.

Tips

  1.  Pack this pasta in a thermos for lunches or enjoy as a hot meal home from school.

Nutritional Information (250 mL (1 cup)): Calories: 299, Protein: 13 grams, Fat: 12 grams, Carbohydrates: 40 grams,  Fibre: 5 g, Sodium: 243 mg

 

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