4 Serves
80 Mins
Preheat your oven to 200°C. Peel and cube the butternut squash, then toss it with olive oil, salt, and pepper on a baking sheet.
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MexicanVitamin E
3 mg / 15 mgVitamin K
5 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
9 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
189 µg / 400 µgCalcium
878 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
119 mg / 420 mgPhosphorus
680 mg / 1,250 mgPotassium
786 mg / 4,700 mgSodium
900 mg / 2,300 mgZinc
4 mg / 11 mgCopper
1 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
69 µg / 55 µgFiber
6 g / 28 gSugar
10 g / 50 gSaturated Fat
10 g / 20 gCholesterol
51 mg / 300 mgCaffeine
0 mgNet Carbs
72 gAlcohol
0 g
Roast the squash in the oven until tender, then transfer it to a blender with a splash of water and process until smooth to create the sauce base.
Bring a large pot of salted water to a boil and cook the macaroni pasta according to package instructions until al dente, then drain.
In a large bowl, combine the cooked pasta, the blended butternut squash sauce, and shredded cheddar cheese, stirring until well coated.
Transfer the mixture into a casserole dish and bake for 20 minutes until the cheese is bubbly and golden brown.
25
g149
g14
g
American
Indian