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
      1 ds Ground nutmeg
      6 oz Sharp Cheddar cheese;
           - shredded
    1/2 c  Parmesan cheese; shredded
    1/2 c  Soft whole wheat bread
           - crumbs

  Set oven @ 400°F/205°C.

  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 to 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 to 20 minutes.

  Recipe by Megan Schwartz, New York, New York

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

  Uncle Dirty Dave's Archives

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