Butternut Squash Casserole

Makes 6 servings

Ingredients:

½ butternut squash, peeled and cut into ½-inch cubes (2 cups)

2 teaspoons olive oil

¼ teaspoon salt

½ pound whole-wheat elbows

2 tablespoons butter

2 tablespoons flour

1½ cups reduced-fat milk

1¾ cups low-fat white cheddar cheese, shredded and divided

Method:

1 Heat oven to 375ºF. 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 call for; 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. Cook 3 minutes, stirring occasionally. Add 1½ cups cheese; stir until melted. Stir cheese sauce into pasta and squash.

4 Spoon into 6 greased individual ramekins. Sprinkle on remaining cheese. Bake 10 minutes.

Nutrition per serving: 330 calories; 17g protein; 13g fat (7g saturated fat); 39g carbohydrate; 3g fiber; 329mg calcium; 2mg iron; 349mg sodium.

nutrition note:

Lower-fat cheeses are packed with just as much calcium (and sometimes more!) than their heftier counterparts. An ounce of reduced fat mozzarella, cheddar, Colby, Muenster, provolone, and Swiss, or ½ cup of part-skim ricotta, supplies at least 25 percent of the calcium that 4- to 8-year-olds need daily for strong bones and teeth.

Butternut Squash Casserole