Butternut Squash Macaroni & Cheese

Jade_Butterfly · January 2012

Butternut Squash Macaroni & Cheese

Serves 6

1 medium (1 to 1 1/2 lbs.) butternut squash, halved lengthwise, seeds removed
1 Tbsp. extra-virgin olive oil
salt and freshly ground pepper
12 oz. small pasta shells
1/2 c. whole milk
1 c. shredded Monterey Jack cheese

Heat oven to 400°F.

Place the squash, cut side up, on a baking sheet. Drizzle with olive oil and season with salt and pepper. Bake until tender when pierced with a fork, 30 to 40 minutes. Remove squash from oven and allow to cool for 5 to 10 minutes. Reduce oven temperature to 350°F.

Meanwhile, bring a large pot of salted water to a boil over high heat. Add pasta and cook according to package instructions, or until al dente. Drain pasta and transfer to a large bowl.

When squash is cool enough to handle, use a spoon to scoop flesh into a food processor. Add milk and purée until smooth. Add squash purée to pasta and fold together with a rubber spatula until combined.

Grease a 9" square or round baking dish. Spread pasta mixture evenly into dish and top with cheese.

Bake until cheese is melted and top is golden, five to seven minutes. Let stand for five minutes before serving.

NUTRITION FACTS
Calories Per Serving 369
Total Fat 10g
Saturated Fat 5g
Cholesterol 21mg
Sodium 125mg
Carbohydrates 56g
Dietary Fiber 4g
Sugar 4g
Protein 14g

*HAPPY COOKING*