SLOW COOKER BUTTERNUT SQUASH MAC AND CHEESE

Lighten up this common holiday side dish with butternut squash. Serves: 8.

INGREDIENTS

  • 1 lb butternut squash, diced
  • 5 fresh sage leaves
  • 2 tsp fresh thyme
  • 1 small onion, chopped
  • 3 cloves of garlic, chopped
  • 1/2 cup vegetable stock
  • 1 lb dry elbow macaroni, cooked and drained
  • 1 tsp salt
  • 8 oz light shredded cheese
  • 4 oz light cream cheese

Preparation

  1. Place squash, sage, thyme, onion, garlic and vegetable stock in slow cooker. Cover and cook on high for 4 hours, or low for 8 hours. Use an immersion blender or regular blender to puree.
  2. Make sure slow cooker is set to warm, then combine puree, pasta, salt, and cheese in slow cooker. Stir until cheese has melted. Season with salt and pepper to taste.

NUTRITIONAL INFORMATION

Serving Size: 1/2 cup

  • 312 calories
  • 5.8 g fat 
  • 52.7 g carbs
  • 3.5 g fiber
  • 13.9 g protein

Source: modified from thepioneerwoman.com.