MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Butternut Squash Mac & Cheese
Categories: Pasta, Squash, Dairy, Cheese, Breads
Yield: 6 servings

8 oz Uncooked whole wheat elbow
- macaroni
3 lb Butternut squash; seeded, in
- cubes
1/4 c Plain Greek yogurt
1 c Milk
1 ts Salt
1/4 ts Pepper
ds Ground nutmeg
6 oz Shredded sharp Cheddar
- cheese
1/2 c Shredded Parmesan cheese
1/2 c Soft whole wheat bread
- crumbs

Set oven @ 400oF/205oC.

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" square baking dish. Sprinkle
with bread crumbs.

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

Megan schwartz, New York, New York

Makes: 6 servings

RECIPE FROM: https://www.tasteofhome.com

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