Quick Stovetop Butternut Squash Mac & Cheese
Roasted Broccoli with Lemon-Garlic Vinaigrette
Ingredients
- 8 oz whole wheat elbow noodles
- 2 cups diced peeled butternut squash (½-inch)
- 1¾ cups reduced-fat milk, divided
- 3 Tbsp all-purpose flour
- 2 tsp dried rosemary
- ½ tsp salt
- ½ tsp pepper
- 1⅓ cups shredded Gouda cheese
- 2 oz reduced-fat cream cheese
- 2 tsp white-wine vinegar
- ¼ cup sliced fresh chives
Instructions
- Bring a large saucepan of water to a boil. Cook pasta and squash according to the package instructions. Drain.
- Whisk ¼ cup milk, flour, rosemary, salt and pepper in a small bowl; place near the stove. Add the remaining 1½ cups milk to the saucepan.
- Heat over medium-high heat until just simmering. Add the flour mixture and reduce heat to medium-low. Cook, whisking constantly, until thickened, 1 to 2 minutes.
- Remove from heat and whisk in gouda, cream cheese and vinegar until the cream cheese is melted. Stir the pasta and squash into the sauce. Serve topped with chives.
Side Dish Ingredients
- 2 small broccoli crowns (about 8 oz each)
- 4 Tbsp extra-virgin olive oil, divided
- ¼ tsp salt plus ⅛ tsp, divided
- 1 tsp lemon zest
- 1 Tbsp lemon juice
- 1 clove garlic, finely grated
- ⅛ tsp ground pepper
Side Dish Instructions
- Preheat oven to 425°F.
- Slice broccoli crowns in half. Toss with 2 Tbsp oil and ¼ tsp salt in a large bowl. Place cut-side down on a baking sheet. Roast until the stems are tender and browned, 25 to 30 minutes.
- Meanwhile, combine lemon zest, lemon juice, garlic, pepper and the remaining ⅛ tsp salt in a small bowl. Slowly whisk in the remaining 2 Tbsp oil. Drizzle the vinaigrette over the roasted broccoli.
Nutritional Information
| Main | Side | Total | |
| Servings | 4 | 4 | |
| Calories |
528
|
167
|
695
|
| Fat (g) | 20 | 14 | 34 |
| Sat. Fat (g) | 11 | 2 | 13 |
| Protein (g) | 26 | 3 | 29 |
| Carb (g) | 66 | 8 | 74 |
| Fiber (g) | 8 | 3 | 11 |
| Sodium (mg) | 746 | 256 | 1002 |
EatingWell Meal Plan
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