Butternut Squash Casserole

By brenie_shydee

Ingredients

• 1/2 butternut squash, peeled and cut into 1/2 in cubes (2 cups)
• 2 tsp olive oil
• 1/4 tsp salt
• 1/2 lb whole wheat elbow macaroni
• 2 tbsp butter
• 2 tbsp flour
• 1 1/2 c skim milk
• 1 3/4 c white cheddar cheese

Preparation

Step 1

Heat oven to 350

Toss squash w/oil and salt on a foil-lined tray. Bake for 20 min or until tender; set aside.

Cook pasta for 2 min. less than package directions call for; drain and place in bowl w/squash. Meanwhile, melt butter over low heat. Whisk in flour; cook for 2 min.

Slowly whisk in milk. Bring mixture to a boil, then simmer. Cook 3 min., stirring occasionally. Add 1 1/2c cheese; stir until melted. Stir cheese sauce into pasta and squash.

Pour into greased casserole disk. Sprinkle w/cheese and bake 10 minutes.