Butternut Squash Casserole
1/2 butternut squash, peeled and cut into 1/2″ cubes (2 cups)
2 tsp. olive oil
1/4 tsp. salt
1/2 lb whole wheat elbows ( I used the whole box)
2 Tbs. butter
2 Tbs. Flour
1 1/4 cups reduced-fat milk
1 3/4 cups low-fat, white cheddar cheese shredded and divided
1. Preheat oven to 375°F. Toss squash with oil and salt on a foil-lined tray. Bake for 20 minutes or until tender, set aside.
2. Cook pasta for 2 minutes less than package directions; drain and place in a bowl with squash. Meanwhile, melt butter over low heat. Whisk in flour; cook for 2 minutes.
3. Slowly whisk in milk. Bring mixture to a boil then simmer for 3 minutes, stirring occasionally. Add 1.5 cups of cheese stir until melted. Stir cheese sauce into pasta and squash.
4. Spoon into 6 greased, individual ramekins. Sprinkle remaining cheese. Bake 10 minutes.