Butternut Squash Mac N Cheese
- 4 oz whole wheat pasta (I used penne)
- 2 Tbsp butter
- 2 cloves garlic, minced
- 2 Tbsp flour
- 1 can evaporated milk
- 1 cup vegetable stock
- 1 1/2 cups shredded cheese (I used a combination of colby, cheddar and parmesan)
- 2 cups diced roasted butternut or acorn squash. (I used a combination of both)*
- salt, pepper and nutmeg to taste
- Melt butter in a saucepan over medium heat. Once melted and bubbly, stir in the garlic and cook until fragrant. Add the flour. Stir until combined with the butter, then allow to cook for 1-2 minutes. Slowly add the can of milk and vegetable stock. Whisk and stir until thickened, about 3-4 minutes.
- Add all but 1/4 cup of the cheese and all of the squash. Season with salt, pepper and nutmeg.
- Pour into a greased dish. Mix a few tablespoons of breadcrumbs with the remaining cheese and add to the top of the pasta.
- Broil for 3-4 minutes, or until top is golden.
*For roasting the squash, you can do it two ways. I peeled the squash with a vegetable peeler (Not easy to do with the acorn!), cut it into cubes, then tossed it with olive oil, salt & pepper. Roast at 350 degrees, stirring occasionally, until tender--about 20-25 minutes. You can also just cut the squash in half, rub with olive oil, season with salt and pepper, then roast, cut side-down, for about 30 minutes or more. Just slip a knife or fork thru the flesh occasionally to see if it's tender enough. Then scoop the squash out with a spoon and cut up.