Published: by Absolutely Recipes, in the recipes category.

Butternut Squash Mac & Cheese Recipe.

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 TSP salt
1/4 TSP 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

Recipe Instructions:

Preheat oven to 400 degrees.
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.

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.

Drain pasta; add to squash mixture.
Toss to coat.
Transfer to a greased 8 inch square baking dish.
Sprinkle with bread crumbs.

Bake, uncovered, until golden brown, 15-20 minutes.

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