Recipe

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.

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.

Preparation Time: 10 minutes

Cooking Time: 15 minutes

Serves: 4

Serving size: 1 cup or 250 mL

Tips

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

Ingredients

Whole wheat macaroni 

1 1/2 cups (375 mL) 

Butter or maragarine

2 Tbsp (30 mL)

Cubed and peeled butternut squash 

2 cups  (500 mL)

Milk  

1/2 cup  (125 mL)

Small clove garlic, minced (optional)  

Shredded Swiss cheese

1/2 cup (125 mL) 

Freshly grated Parmesan cheese   

2 Tbsp (30 mL)

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.


Nutrition Information per serving: 

Calories: 234 kcal

Protein: 10 g

Fat: 12 g

Carbohydrate: 25 g

Fibre: 3 g

Sodium: 137 mg

Calcium: 235 mg

Iron: 1 mg


Last Update – August 1, 2017

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