1/2 butternut squash, peeled and cut into 1/2 inch cubes
2 tsp olive oil
1/4 tsp salt
1/2 lb elbow macaroni (whole wheat would work too, or rice for that matter)
2 Tbs. butter (I used Smart Balance)
2 Tbs. flour
1 1/2 cups milk (I used Original Almond Bliss)
1 3/4 cups cheddar cheese, shredded
2 tsp olive oil
1/4 tsp salt
1/2 lb elbow macaroni (whole wheat would work too, or rice for that matter)
2 Tbs. butter (I used Smart Balance)
2 Tbs. flour
1 1/2 cups milk (I used Original Almond Bliss)
1 3/4 cups cheddar cheese, shredded
Preheat oven to 375 degrees F. Toss squash with oil and salt on a foil-lined tray. Bake for 20 minutes or until tender, set aside.
Cook pasta for two minutes less than normal; drain and place in a bowl with squash. Meanwhile, melt butter over low heat. Whisk in flour; cook for two minutes.
Slowly whisk in milk. Bring mixture to a boil, then simmer. Cook three minutes, stirring occasionally. Add 1 1/2 cups cheese; stir until melted. Stir cheese sauce into pasta and squash.
Spoon into baking dish. Sprinkle on remaining cheese. (I added salt, garlic granules, oregano, and bread crumbs as a topping.)
Bake 10-20 minutes.
Cook pasta for two minutes less than normal; drain and place in a bowl with squash. Meanwhile, melt butter over low heat. Whisk in flour; cook for two minutes.
Slowly whisk in milk. Bring mixture to a boil, then simmer. Cook three minutes, stirring occasionally. Add 1 1/2 cups cheese; stir until melted. Stir cheese sauce into pasta and squash.
Spoon into baking dish. Sprinkle on remaining cheese. (I added salt, garlic granules, oregano, and bread crumbs as a topping.)
Bake 10-20 minutes.
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