Butternut Squash Mac & Cheese

By psusarahb

Nutrition information (w/o turkey)
330 calories
17 g protein
13g fat (7g sat.fat)
39g carb
3 g fiber
329mg calcium
2mg iron
349mg sodium

Ingredients

• 1 butternut squash, peeled and cut into 1/2 inch cubes
• 2 tsp olive oil
• 1/4 tsp salt
• 1/2 lb whole wheat elbow macaroni
• 2 Tbs butter
• 2 Tbs flour
• 1 1/2 cups reduced fat milk
• 1 3/4 cups low fat white cheddar cheese, shredded and divided
• Optional
• 1 lb ground turkey
• 1 tbs butter
• 2 tbs breadcrumbs

Details

Servings 6

Preparation

Step 1

1. Prehead oven to 375
2. Toss squash with oil and aolt on a foil-lined tray. Baek for 20 minute or until tender. Set aside.
3. Cook pasta for 2 minutes less than package directions call for; drain and combine with squash in a bowl.
4. (Optional) Saute ground turkey until cooked through
5. Melt butter over low heat. Whish in flour. Cook for 2 minutes
6. Slowly whisk in milk. Bring mixture to a boil, then simmer. Cook 3 minutes, stirring occasionally. Add 1 1/2 cups cheese; stir until melted. Stir cheese sauce into past and squash.
7. Pour into casserole dish or ramekins. Sprinkle on remaining cheese.
8. Melt remaining butter. Stir in breadcrumbs and spread over top of casserole
9. Bake 10 minutes