Butternut Squash Mac and Cheese Cupcakes

Butternut Squash Mac and Cheese Cupcakes

recipe by

300
calories
13
ingredients
10
servings
3.626

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Ingredients

20 ozs butternut squash I went the lazy route and bought the frozen pre-cubed stuff.
2 cups milk Any milk will do. I used soy milk. Whole milk would probably taste the best.
2 cups soft cheese grated, I went with a smoked Fontina that I had to grate myself. Obviously, it would be much easier to buy a bag of pre-grated cheese.
1/4 tsp salt
4 garlic cloves minced
1/2 cup diced onions
1 cup hard cheese grated, I used a mix of Parmesan, Romano, and Asiago.
1 cup panko breadcrumbs To play up the cupcake nature of this mac and cheese, you could color the panko as I did in my post on panko sprinkles.
1/2 tsp olive oil

Nutrition Facts

300
calories
7
g fat
6
g sugar
Full Nutrition Facts

Weight Watchers Points

PointsPlus: 8
SmartPoints: 10