Butternut Squash Pasta Bake

My little family is in love with this recipe. I got it out of a Parent magazine in an article about getting your kids to eat enough calcium. Macaroni and cheese can be delicious when homemade, and this recipe is not only delicious it's also a more healthy approach to a more traditional mac recipe.














Ingredients:

1/2 of a large butternut squash cut into cubes
2 tsp olive oil
1/4 tsp salt
1/2 lb cavatelli cavatapi, or any other noodle that will hold sauce well (this recipe is wonderful with whole grain pasta)
2 Tbsp butter
2 Tbsp flour
1 1/2 cups milk
1 3/4 cups sharp white cheddar cheese, shredded and divided

Preheat oven to 375 degrees. Toss squash with oil and salt on a foil-lined tray. Bake for 20 minutes or until tender, stirring once, set aside.

Cook pasta for 2 minutes less than the package directions call for; drain and place in a bowl with squash. Meanwhile, melt butter over low heat. Whisk in flour, cook for 2 minutes.

Slowly whisk in milk. Bring mixture to a boil, then simmer. Cook for 3 minutes, stirring occasionally. Add 1 1/2 cups cheese and stir until melted. Stir cheese sauce into pasta and squash. Season with salt and pepper to taste.

Spoon into casserole dish (or 6 individual ramekins). Sprinkle on remaining cheese. Bake for 10 minutes until cheese on top is melted and browned.