Butternut Squash Casserole

(from mom2llnj’s recipe box)

Source: Parents magazine

Serves 6 people

Categories: Casseroles

Ingredients

  • 1/2 butternut squash, peeled and cut into 1/2-inch cubes (2 cups)
  • 2 Tsp. olive oil
  • 1/4 Tsp. salt
  • 1/2 lb whole wheat elbow macaroni
  • 2 TBSP butter
  • 2 TBSP flour
  • 1 1/2 cups milk
  • 1 3/4 cups cheddar cheese, shredded

Directions

  1. Toss squash with oil and salt on a foil-lined tray. Bake @ 375 degrees for 20 minutes or until tender, set aside.

  2. 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.

  3. 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.

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

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