Butternut Squash Casserole

I love a good mac and cheese recipe... This is a fun one for the fall when squash is abundant!! It kicks it up a notch and adds to the fun of mac and cheese.

Butternut Squash Casserole
(recipe found in Parents magazine)
Serves: 6

1/2 butternut squash, peeled and cut into 1/2 inch cubes (2 cups)
2 teaspoons olive oil
1/4 teaspoon salt
1/2 pound whole wheat elbows
2 tablespoons butter
2 tablespoons flour
1 1/2 cups reduced fat milk
1 3/4 cups low fat white cheddar cheese, shredded and divided

Preheat oven to 375. 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 1 1/2 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.

I didn't have another use for the other half of the squash, so I doubled this recipe and then threw it into a 9x13 inch pan. I baked it for 15 minutes instead of the 10 that it called for! Ramekins might be fancier, but nothing says easier clean-up then 1 pan instead of 6!!