Sunday, November 1, 2009

Go ahead, try something new!

I like trying seasonal veggies and trying new recipes! Also, who can resist comfort food??? So, some night, give this a try!

1/2 Butternut Squash (peeled and diced) about 2 cups
2 tsp. olive oil
1/2 tsp. salt and pepper
1 box whole wheat pasta
2 tablespoons butter
2 tablespoons flour
1 1/2 cups low fat or skim milk
1 3/4 cups White Cheddar Cheese (I found it in the organic section)

Preheat oven to 375. Toss the squash with the olive oil and salt and pepper. Place on a foil lined baking sheet and bake for 20 minutes or til soft.

Cook pasta according to instructions.

Drain pasta and place in a bowl with the cooked squash. Meanwhile in the pot melt the butter. Slowly whisk in the flour and cook on low for 2 minutes. Slowly whisk in the milk. Bring it to a boil and then simmer it for about 2 minutes. Whisk in about 3/4 of the cheese til melted. Remove from heat and add in the pasta/squash. Stir it well and top with remaining cheese. Then bake for about 10-15 minutes!

It was SOOOOOOO good!

Let me know if you give it a shot!


Kristan said...

sounds delish!

karen said...

Cabot makes a white cheddar that we's just in the regular dairy section at Wal-Mart...might be a cheaper option if you make again. It's extra-sharp, which we love...SOOOOO good! :)

Mother of Danger and Jubilation said...

Dig! I made some squash soup the other day, and then melted cheese into the leftovers and poured it over noodles...squash mac and good!