MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Butternut Squash Mac & Cheese
Categories: Pasta, Squash, Dairy, Cheese, Breads
     Yield: 6 Servings

     8 oz Uncooked whole wheat elbow
          - macaroni
     3 lb Butternut squash;
          - seeded, in cubes
   1/4 c  Plain Greek yogurt
     1 c  Milk
     1 ts Salt
   1/4 ts Pepper
     1 ds Ground nutmeg
     6 oz Sharp Cheddar cheese;
          - shredded
   1/2 c  Parmesan cheese; shredded
   1/2 c  Soft whole wheat bread
          - crumbs

 Set oven @ 400°F/205°C.

 Cook pasta according to package directions for al dente. Place
 squash in a large saucepan; add water to cover. Bring to a boil.
 Cook, covered, 8 to 10 minutes or until tender.

 Meanwhile, place yogurt, milk, salt, pepper, and nutmeg in a
 blender. Drain squash and transfer to blender; cover and process
 until pureed. Return mixture to saucepan; heat through. Stir in
 cheeses until melted.

 Drain pasta; add to squash mixture. Toss to coat. Transfer to a
 greased 8" square baking dish. Sprinkle with bread crumbs.

 Bake, uncovered, until golden brown, 15 to 20 minutes.

 Recipe by Megan Schwartz, New York, New York

 Recipe FROM: https://www.tasteofhome.com

 Uncle Dirty Dave's Archives

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