If you love the fall season, fall foods might be a huge reason why! The cozy, comforting, warmth of recipes around this time of year feels like a huge hug, but are not always on track to help us meet our goals 🙅‍♀️ so let’s meet halfway! Every Friday we will share a fall recipe that is on track with our nutrition plans, meal prepping needs, and #foodgoals 🙌

First up, Butternut Squash Mac and Cheese! This healthier take on macaroni and cheese is made even creamier with butternut squash for under 300 calories per serving.

INGREDIENTS

• 1 lb. dry whole-wheat macaroni

• 1 tsp. olive oil

• 1 medium onion, chopped

• 2 medium red bell peppers, chopped

• 3 cups cubed butternut squash

• 1¾ cups low-sodium organic chicken broth

• 1 cup low-fat (1%) milk

• 2 Tbsp. low-fat (1%) plain Greek yogurt

• 1 cup shredded Gruyere (or Swiss) cheese

• 1 cup shredded sharp cheddar cheese

• Sea salt and ground black pepper (to taste; optional)

• Nonstick cooking spray

• Finely chopped fresh parsley (for garnish; optional)

INSTRUCTIONS

1. Preheat oven to 375° F.

2. Cook macaroni according to package directions. Drain and set aside.

3. Heat oil in large nonstick skillet over medium-high heat.

4. Add onion and bell peppers; cook, stirring frequently, for 4 to 6 minutes, or until onion is translucent. Set aside.

5. Combine squash, broth, and milk in a medium saucepan. Bring to a boil over medium-high heat. Reduce heat to medium; gently boil for 22 to 25 minutes, or until squash is tender.

6. Place squash mixture in a blender or food processor; cover with lid and kitchen towel. Blend until smooth.

7. Combine squash mixture, macaroni, onion mixture, yogurt, and cheeses. Season with salt and pepper if desired; mix well.

8. Place macaroni mixture in a 13 x 9-inch ceramic or glass baking dish that has been coated with spray. Bake for 25 to 30 minutes, or until sauce is bubbling. Garnish with parsley if desired.

Container Equivalents: ½ Green, 2 Yellow, 1 Blue

2B Mindset Plate It! An FFC as part of lunch.