Ingredients:
- 1/2 butternut squash peeled and cut into 1/2 inch cubes (2 cups) (I cheat and buy the frozen squash that's already in cubes!)
- 2 tsp olive oil
- 1/4 tsp salt
- 1/2lb whole-wheat elbows
- 2 Tbs butter (I use Smart Balance)
- 2 Tbs flour
- 1 1/2 cups reduced-fat milk
- 1 3/4 cups low-fat cheddar cheese, shredded and divided
Directions:
Preheat oven to 375 degreed. Toss squash with salt and oil on a foil-lined tray and bake for 20min or until tender
Preheat oven to 375 degreed. Toss squash with salt and oil on a foil-lined tray and bake for 20min or until tender.
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 and cook for 2 min. Slowly whisk in milk. Bring mix to a boil, then simmer. Cook 3 min, stirring occasionally. Add 1 1/2 cups cheese; stir until melted.
Stir cheese sauce into pasta and squash.
Put into greased baking pan, sprinkle on remaining cheese and bake until bubbly and golden on top (about 10min).
Overall rating:
- Simplicity: 3.5
- Taste: 4
- Nutrition: 4
Total rating: 4
Wendi's report (via brother Keith): Okay folks. We have a good one here. While I did not buy the precut butternut squash, making it a bit more difficult, and this was not as simple as some of the other recipes I have tried, nutrition-wise it was pretty stinkin' good and taste-wise it was pretty stinkin' good as well. I am not even a squash fan, and I really enjoyed it. Isaac didn't try it but Elijah gobbled it up and had seconds. John also really liked it. Definitely one to try!
To see all the food contest results, click here.
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