BUTTERNUT SQUASH CASSEROLE
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.