YUMMY RECIPE ....................

 

Looks like i will be making this    for sure ...........

Butternut Squash Mac and Cheese

4.3 | 7 ReviewsAdd your review

Yield:6 servings

Prep:35 min

Cook:20 min

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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

Directions

1. 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.
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2. 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.
3. Drain pasta; add to squash mixture. Toss to coat. Transfer to a greased 8-in. square baking dish. Sprinkle with bread crumbs.
4. Bake, uncovered, until golden brown, 15-20 minutes.

Nutrition Facts

1-1/4 cups: 422 calories, 13g fat (7g saturated fat), 36mg cholesterol, 750mg sodium, 60g carbohydrate (10g sugars, 12g fiber), 20g protein.

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