Anyways, after the chopping, the rest of the recipe was easy to make and pretty delicious. This recipe is adapted from SheKnows. I love the color that the squash and the cheese make this dish- it's wonderful!
Butternut Squash Macaroni and Cheese
2.5 cups diced butternut squash (about 2-3 squash)
1 tbs olive oil
10 ounces elbow noodles (whole wheat preferred)
2 tbs skim milk + 3/4 cup skim milk
2 tbs butter
2 tbs whole wheat flour
salt and pepper
1/2 tbs garlic powder
1 1/4 cup low-fat shredded cheddar cheese
Preheat oven to 400 degrees. Spray baking sheet with cooking spray. Place the butternut squash cubes on the baking sheet. Drizzle with olive oil.
Roast for 15 minutes. Flip squash cubes over and roast for another 10 minutes.
Place the squash and 2 tablespoons of milk into the body of a food processor. Pulse until the mixture is smooth. Sprinkle with salt and pepper.
Boil the pasta according to the package instructions, drain, and set aside.
In a large pan, heat the butter until melted over medium-high heat. Add the flour and whisk until the mixture is thick, about 2 minutes. Stir in the milk and butternut squash puree. Heat until the sauce is thick. Sprinkle again with salt and pepper and add garlic powder.
Remove from the heat, and stir in the cheese. Add pasta to the sauce and mix.