Butternut Squash Mac n Cheese

I've been diggin' on some roasted squash lately! Last Saturday we made roasted butternut squash soup, and cheese quesadillas to go along with it. Sunday I wanted more squash! This turned out so good! Both hubby and I went back for seconds!

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
• breadcrumbs
  

1. 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.
2. Add all but 1/4 cup of the cheese and all of the squash. Season with salt, pepper and nutmeg.
3. Pour into a greased dish. Mix a few tablespoons of breadcrumbs with the remaining cheese and add to the top of the pasta.
4. 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.