Skillet Fontina Mac and Cheese with Squash and Sage
Mango and Pineapple Toss
Ingredients
- 1 (16-oz) pkg peeled, cubed butternut squash
- ¼ cup olive oil, divided
- 2 (8.5-oz) pouches microwavable penne pasta (see Note)
- 3 Tbsp all-purpose flour
- ½ tsp salt
- ½ tsp pepper
- 1 cup 2% reduced-fat milk
- 1 cup low-sodium vegetable broth
- 1½ cups shredded fontina cheese
- ¼ cup chopped fresh sage
Instructions
- Preheat oven to 475°F. Combine squash and 1 Tbsp oil on a large rimmed baking sheet. Bake 20 minutes.
- Meanwhile, cook pasta according to package directions.
- Heat 3 Tbsp oil in a large skillet or saucepan over medium heat; whisk in flour, salt, and pepper. Cook, whisking constantly, 2 minutes. Gradually whisk in milk and broth.
- Cook, whisking often, 8 minutes or until thickened and bubbly. Gradually whisk in 1 cup cheese until melted. Stir in squash, pasta, and sage; sprinkle with ½ cup cheese.
- Cover and cook 2 to 3 minutes or until cheese is melted.
Side Dish Ingredients
- 2 (6-oz) pkg sliced mangos, cubed
- 1 (15-oz) can pineapple chunks in 100% juice, drained
- 2 Tbsp fresh lime juice
Side Dish Instructions
- Toss together all ingredients.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
401
|
70
|
471
|
| Fat (g) | 20 | 0 | 20 |
| Sat. Fat (g) | 7 | 0 | 7 |
| Protein (g) | 14 | 0 | 14 |
| Carb (g) | 43 | 19 | 62 |
| Fiber (g) | 2 | 3 | 5 |
| Sodium (mg) | 606 | 5 | 611 |
Low Calorie Meal Plan
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