Butternut Squash Macaroni and Cheese

There are plenty of recipes out there for "sneaking" vegeta bles into a plate of mac and cheese, but why hide them if the idea is to show children that vegetables can be delicious? This recipe does just that, using slow-roasted butternut squash in place of some of the cheese and milk.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 400 F

Step 2

Place the squash, cut-side up, on a baking sheet. Drizzle with the olive oil and season with salt and pepper. Bake until tender when pierced with a fork, 30 to 40 minutes Remove the squash from the oven and allow to cool for 5 or 10 minutes. Leave the oven on and reduce the tem perature to 350°F.

Step 3

Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to the package instructions, or until just al dente. Drain the pasta and transfer to a large bowl.

Step 4

When the squash is cool enough to handle, use a spoon to scoop the flesh into a food processor: Add the milk and puree until smooth. Add the squash puree to the pasta and fold together with a rubber spatula until combined.

Step 5

Grease a 9-inch square or round baking dish. Spread the pasta mixture evenly in the dish and top with the cheese. Bake until the cheese is melted and the top is golden, 5 to 7 minutes. Let stand for 5 minutes before serving.