This butternut squash baked mac and cheese is great with about 1/2 to 3/4 cup of chopped broccoli florets on the top, too. Adapted from Better Homes and Gardens.
NUTRITION INFORMATION: Amount per serving (using Banza pasta): Calories: 404, Total Fat 17.6g, Saturated Fat: 8.2g,Cholesterol: 43mg, Sodium: 644mg, Total Carbohydrate: 42g, Dietary Fiber: 9.4g, Sugar: 10g, Protein 26g
*In the original method, I made a butternut squash puree by sauteing 2 cups of cubed butternut squash (11 ounces) in a pan with a tablespoon of olive oil, a few cloves of crushed garlic, a splash of water and salt. The squash will need 10 minutes to cook, covered. If the water evaporates before the squash is ready, add another splash of water. Then, I blended everything in a food processor until smooth. I thought that this method was more time consuming than adding pre-made butternut squash puree into the cheese base, so I rewrote the recipe.