OMG-who knew squash could be so yummy!

Butternut Squash Casserole

Parents Magazine

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.