Ingredients

• 1 , 16 ounce
• 3 cups mashed cooked butternut squash
• 0.5 cups skim milk
• 0.5 cups cottage cheese
• 0.33 cups shredded Cheddar cheese
• 2 tablespoons finely grated Parmesan cheese
• 1 teaspoon olive oil
• 0.13 teaspoons chicken bouillon powder
• 1 pinch ground nutmeg
• 1 pinch cayenne pepper
• sea salt and freshly ground black pepper to taste

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain.
2. 2 Place cooked squash in the bowl of a food processor; process until pureed. Transfer to a large bowl and stir in cooked pasta, milk, cottage cheese, Cheddar cheese, Parmesan cheese, olive oil, bouillon, nutmeg, cayenne pepper, sea salt, and black pepper until completely blended and creamy. Serve immediately.

Nutrition per serving