Categories: Vegetarian

Ingredients

• 2 C. 1/2” butternut squash cubes
• 2 t. olive oil
• 1/4 t. salt
• 1/2 lb. elbow macaroni
• 2 T. butter
• 2 T. flour
• 1-1/2 C. milk
• 1-3/4 C. shredded white Cheddar cheese, divided

Directions

1. Pre-heat oven to 350°. Spray 9X12 baking dish with cooking spray.

2. Toss squash with oil and salt on a foil-lined baking tray. Bake for 20 minutes or until tender; set aside.

3. Cook pasta for 2 minutes less than package directions call for. Drain and place in a bowl with squash.

4. Melt butter over low heat. Whisk in flour; cook for 2 minutes. Slowly whisk in milk. Bring mixture to a boil, then simmer. Cook 3 minutes, stirring occasionally. Add 1-1/2 cups cheese; stir until melted. Add salt & pepper to taste.

5. Stir cheese sauce into pasta and squash. Spoon into prepared baking dish.. Sprinkle on remaining cheese. Bake 30 minutes.

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