Recipe #7

Wow, Turkey day will be here before we know it! And it seems as soon as it is over... Christmas is here! I am getting a little nervous about getting everything done this year with three little ones running around!
Anyway... on to recipe #7. How about another side dish...

Butternut Squash Casserole

1/2 butternut squash (peeled and cut into 1/2 in cubes)
2 tsp. olive oil
1/4 tsp salt
1/2 lb whole wheat elbows
2 tbs butter
2 tbs flour
1 1/2 cups reduced fat milk
1 3/4 cups low fat white cheddar cheese, shredded

preheat over to 375 degrees. toss squash with oil and salt on a foil lined tray. bake for 20 minutes or until tender and set aside.

cook pasta for 2 minutes less than package directions call for, drain and place in a bowl with squash. meanwhile, melt butter over low heat. whisk in flour and 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. stir cheese sauce into pasta and squash.

spoon into 6 grease individual ramekins. sprinkle remaining cheese on top. bake 10 minutes. Enjoy!

* I found this recipe in a Parents magazine and thought it sounded so good. I have only made it once and I have to say, I used regular cheddar cheese and it turned out pretty good. It's basically just mac and cheese with squash!