Roasted Butternut Squash Macaroni & Cheese
This dish recently won a contest judged by kids so it's already kid-approved. Macaroni and cheese is enhanced roasted butternut squash as a way to get kids to eat more veggies.
1 oz. butter
3 tbsp. flour
2 cups skim milk
3 oz. Wisconsin white cheddar cheese, chopped or shredded
1 tsp. salt
1⁄8 tsp. black pepper
12 oz. roasted butternut squash (thawed if using frozen product)
1 lb. elbow macaroni, cooked
1. Prepare sauce of butter, flour, milk, cheese, salt and pepper on stovetop. Stir in squash; blend to eliminate lumps.
2. Combine macaroni and squash sauce in 13 x 9 baking dish. Bake at 400°F until heated through, bubbly and slightly browned, about 15 to 20 mins.
Recipe by De Soto (Wis.) Area Schools