Butternut Squash Mac and Cheese
Almond Waldorf Salad
Ingredients
- ½ of a small butternut squash, seeded, peeled, and halved
- 5 cups dried multigrain shell pasta
- 1 (14.5-oz) can vegetable broth
- 1 cup water
- ½ cup bottled roasted red peppers, drained and chopped
- ½ tsp salt
- ½ tsp black pepper
- ¼ cup semisoft cheese with garlic and fines herbes, broken into small pieces
- 8 (¾-oz) slices American cheese, torn
- Milk (optional)
Instructions
- Using a food processor, coarsely shred enough of the squash to measure 2 cups.
- In a 4- to 5-quart slow cooker combine shredded squash and next six ingredients (through pepper).
- Cover and cook on high 2 hours, stirring once halfway through. Stir in semisoft cheese; top with American cheese (do not stir).
- Cover and cook 5 minutes more; stir gently to combine. If desired, stir in enough milk to reach desired consistency.
Side Dish Ingredients
- 2 Granny Smith apples, cored and cut into wedges
- 1 Tbsp lemon juice
- 1 head Boston lettuce, separated into leaves
- 2 heads green or red Belgian endive, separated into leaves
- ¾ cup seedless green grapes, halved
- ¼ cup Marcona almonds or blanched whole almonds, toasted
- Bottled creamy citrus drssing
Side Dish Instructions
- In medium bowl toss apples with lemon juice. On salad plates arrange Boston lettuce, endive, apple wedges, grapes, and almonds. Spoon on dressing.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
422
|
112
|
534
|
| Fat (g) | 15 | 4 | 19 |
| Sat. Fat (g) | 8 | 0 | 8 |
| Protein (g) | 18 | 4 | 22 |
| Carb (g) | 53 | 19 | 72 |
| Fiber (g) | 6 | 2 | 8 |
| Sodium (mg) | 995 | 120 | 1115 |
Better Homes and Gardens Meal Plan
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