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Butternut Squash Mac and Cheese Recipe


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     Butternut Squash Mac and Cheese

Category   Entrees - Maindishes
Sub Category   None
Servings   6

1 medium butternut squash, halved and seeded (1-1.5 lbs)
1 T olive oil
salt and freshly ground pepper
12 oz pasta shells
1/2 cup whole milk
1 cup shredded Monterey Jack cheese

Heat oven to 400 F. Place butternut squash on pan, cut side up. Drizzle with olive oil, and sprinkle with salt and pepper. Back for 30-40 minutes until tender. Remove from over and reduce heat to 350 F. Meanwhile, cook pasta according to directions and drain when done.
When squash is cool enough to handle, scoop out and place in food processor. Add milk and pureed until well blended. Add squash puree to pasta and toss until coated.
Grease a 9 inch round baking dish. Add pasta mixture and top with cheese. Bake in oven for about 5 minutes until cheese is melted and top is browned.
Serving Suggestions
Try adding peas or other chopped veggies. Each serving is 369 calories.

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