I made this recipe the other night and it is yummy. Ezra ate just the squash, and Noah ate mostly squash with a few noodles.
Butternut Squash Casserole
Parents Magazine
1/2 butternut squash, peeled and cut into 1/2″ cubes (2 cups) Okay I don’t know about you, but what the heck would I do with the other half of the squash? I just buy a small/medium one and use the whole thing, also they have really thick skins so I don’t peel, I chop in half and then use my melon baller.
2 tsp. olive oil
1/4 tsp. salt
1/2 lb whole wheat elbows, I found quinoa elbows at Whole Foods in the bulk food section
2 Tbs. butter
2 Tbs. Flour
1 1/4 cups reduced-fat milk
1 3/4 cups low-fat, white cheddar cheese shredded and divided (1.5 cups and .25 cups)
1. Preheat oven to 375°F. Toss squash with oil and salt on a foil-lined tray. Bake for 20 minutes or until tender, set aside.
2. Cook pasta for 2 minutes less than package directions; drain and place in a bowl with squash. Meanwhile, melt butter over low heat. Whisk in flour; cook for 2 minutes.
3. Slowly whisk in milk. Bring mixture to a boil then simmer for 3 minutes, stirring occasionally. Add 1.5 cups of cheese stir until melted. Stir cheese sauce into pasta and squash.
4. Spoon into 6 greased, individual ramekins. Sprinkle remaining cheese. Bake 10 minutes. Okay I don’t have ramekins so I bake in a 8 x 8 pan.
Nutrition per ramekin 330 calories; 17g protein; 13g fat (7g saturated); 39g carbs; 3g fiber; 329mg calcium; 2mg iron (mine would be slightly different since I used quinoa instead of whole wheat)