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Nutritional Recipes

Butternut Squash “Mac ‘n Cheese” with Broccoli

Written by COA Nutrition Team On August 31, 2018

Kids will love our healthy version of mac ‘n cheese! They won’t even know there’s squash in it!

INGREDIENTS:

  • 1 cup of cubed butternut squash
  • 3 cup of broccoli, florets
  • 1 tablespoon of olive oil
  • ¼ cup of unsalted butter
  • 2 cloves of minced garlic
  • 3 tablespoon of all-purpose flour
  • 2 cup of milk
  • ¼ teaspoon of powdered nutmeg
  • ½ cup of shredded Monterrey Jack cheese
  • ¼ cup of shredded yellow cheddar
  • 12 oz. of pasta (short shapes work better, whatever pasta you prefer to make Mac ‘n Cheese with)

DIRECTIONS:

  1. Preheat oven to 400 degrees. Place butternut squash and broccoli florets on a cookie sheet (don’t mix them up). Drizzle with olive oil and salt and pepper. Bake for 20 minutes.
  2. While your veggies bake, cook pasta and drain out water.
  3. In large pan over medium-high heat add butter and garlic. Let melt. Add flour and whisk in until smooth. Cook for 2 minutes and then add milk and bring to a boil. Stir occasionally. Add nutmeg and Monterrey Jack cheese and stir until smooth.
  4. In a blender, add milk mixture and cooked butternut squash. Blend until smooth. Pour over cooked pasta and stir until coated, mix the broccoli.
  5. Add the cheddar and serve!

Tips of the Month MOBILE

Planning Ahead Tip of the Month

“Make Your Greens Last Longer”

There’s nothing sadder than damp, wilted salad greens. To get more life out of your arugula, spinach and spring mix, line a plastic container with paper towels, put the greens in and cover with another paper towel. If you bought boxed salad, you can use that same plastic shell. The paper towels absorb excess moisture from the greens, while the container keeps leaves loose and prevents them from getting crushed.

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