Butternut
Squash Mac and Cheese Recipe
Ingredients
:
8
ounces uncooked whole wheat elbow macaroni
1
medium butternut squash (about 3 pounds), seeded and cubed
1/4
cup plain Greek yogurt
1
cup fat-free milk
1
teaspoon salt
1/4
teaspoon pepper
Dash
ground nutmeg
1-1/2
cups (6 ounces) shredded sharp cheddar cheese
1/2
cup shredded Parmesan cheese
1/2
cup soft whole wheat bread crumbs
How
To Make Butternut Squash Mac and Cheese :
Preheat
oven to 400°. Cook pasta according to package directions for al dente. Place
squash in a large saucepan; add water to cover. Bring to a boil. Cook, covered,
8-10 minutes or until tender.
Meanwhile,
place yogurt, milk, salt, pepper and nutmeg in a blender. Drain squash and
transfer to blender; cover and process until pureed. Return mixture to
saucepan; heat through. Stir in cheeses until melted.
Drain
pasta; add to squash mixture. Toss to coat. Transfer to a greased 8-in. square
baking dish. Sprinkle with bread crumbs.
Bake,
uncovered, until golden brown, 15-20 minutes.