Butternut Squash Mac & Cheese
Servings Prep Time
6 35minutes
Cook Time
15minutes
Servings Prep Time
6 35minutes
Cook Time
15minutes
Ingredients
  • 8oz. Uncooked whole wheat elbow macaroni
  • 1 Medium butternut squash (about 3 lbs.) seeded & cubed
  • ¼Cup plain Greek yogurt
  • 1Cup Fat-free milk
  • 1tsp. salt
  • ¼ tsp. Pepper
  • Dash ground nutmeg
  • 1 ½Cups Shredded sharp cheddar cheese
  • ½Cup Shredded Parmesan cheese
  • ½ Cup Cup soft whole wheat bread crumbs
Instructions
  1. Preheat oven to 400F. Cook pasta according to package directions. Place squash in a saucepan: add water to cover. Bring to a boil. Cook covered until tender, 8-10 minutes.
  2. Meanwhile, place yogurt, milk, salt, pepper and nutmeg in a blender. Drain squash & transfer to blender; cover & process until pureed. Return mixture to saucepan and heat through, stir in cheeses until melted.
  3. Drain pasta; add to squash mixture. Toss to coat. Transfer to greased 8-in. square baking dish. Sprinkle mixture with bread crumbs.
  4. Bake, uncovered until golden brown, 15-20 minutes.