Serves 6.

From "Parents Quick & Easy Kid-Friendly Meals," from Parents magazine.

• 1/2 butternut squash, peeled and cut into 1/2-in. cubes (2 c.)

• 2 tsp. olive oil

• 1/4 tsp. salt

• 1/2 lb. elbow macaroni (whole-wheat is healthy)

• 2 tbsp. butter

• 2 tbsp. flour

• 11/2 c. low-fat milk

• 13/4 c. white Cheddar cheese, shredded and divided


Heat oven to 375 degrees. Toss squash with oil and salt on a foil-lined tray. Bake for 20 minutes or until tender; 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; cook for 2 minutes.

Slowly whisk in milk. Bring mixture to a boil, then simmer. Cook 3 minutes, stirring occasionally. Add 11/2 cups cheese; stir until melted. Stir cheese sauce into pasta and squash.

Spoon into 6 greased individual ramekins. Sprinkle on remaining cheese. Bake 10 minutes.