Creamy Butternut Squash Shells and Cheese
Makes 6 servings
This mac and cheese dish is sure to nourish the body and soul. Stirring in pureed butternut squash provides extra creaminess without using butter or processed cheese. The combination of whole grain pasta, butternut squash and low fat milk creates a comforting indulgence you can feel good about.
Ingredients
Nonstick cooking spray
3 cups 1-inch cubes of peeled and seeded butternut squash
1 teaspoon olive oil
2 cups low-fat (1%) milk
3 tablespoons all-purpose flour
8 ounces shredded sharp cheddar cheese
1 tablespoon mustard powder
1 teaspoon paprika
1 teaspoon Dijon mustard
½ teaspoon cayenne pepper
¼ - ½ teaspoon Kosher salt
1/3 teaspoons teaspoon ground black pepper
½ cup whole-wheat panko breadcrumbs or 15-20 whole-wheat crackers processed in a blender or food processor until fine crumbs
½ cup grated Parmesan cheese
8 ounces whole grain pasta shells cooked for 2 minutes less than package directions
Directions
Preheat oven to 400 degrees. Spray a 9x13-inch rectangular casserole pan with cooking spray.
Toss butternut squash with oil and spread on large baking sheet. Place in 400-degree oven and roast for 12-15 minutes until squash is tender and soft. Puree squash in a blender or food processer and blend until smooth.
In a large saucepan, whisk together milk and flour until combined. Whisking continuously, bring the mixture to a gentle boil over medium heat. Reduce the heat to low and simmer until the mixture thickens (about 3 minutes.) Add butternut squash puree and whisk until well combined. Add one cup (reserve remaining ½ cup for topping) of the cheddar cheese, mustard powder, Dijon, paprika, cayenne pepper, salt and pepper. Whisk until smooth. Season with additional salt to taste. Add the shells and stir until well coated.
Transfer mixture to prepared casserole pan. Sprinkle with reserved ½ cup cheddar cheese and breadcrumbs or whole-wheat crackers. Bake until top is browned and cheese is bubbly. 35-40 minutes.
