Baked Butternut Squash Mac and Cheese

Servings: 6 | Serving size: about 2 cups

Cooking time: 120 minutes

This recipe can easily be multiplied using multiple pans, and makes amazing leftovers.

Ingredients

• 2 tsp. olive oil
• 2 1/2 lbs. butternut squash (halve lengthwise and remove seeds)
• 4 large eggs
• 2 cups 2% milk
• 8 ounces reduced fat white cheddar cheese (grated; divided)
• 1 tsp dried marjoram
• 1/2 tsp dried thyme
• 1/2 tsp. salt
• fresh ground black pepper to taste
• 12 ounces whole wheat or gluten free fusilli or farfalle pasta (do not cook ahead of time)

Place a large skillet in the oven and preheat to 325°F.

When the oven is hot, add the oil to the pan and then add the butternut squash, cut side down.

Roast for 45 minutes.

Remove the squash to a cutting board or plate and let cool.

Cut the squash into 3/4 inch chunks by slicing lengthwise and then crosswise to form a grid. Slice downward but not through the skin. Scoop out the chunks with a spoon. Discard the skin. (The squash can be roasted ahead of time and kept in the refrigerator until you're ready to assemble the mac & cheese for baking.)

Combine the eggs and milk in a large mixing bowl.

Whisk until smooth.

Add 6 ounces of the grated cheese, salt, pepper, and uncooked pasta and fold together until blended. Fold in the butternut squash.

Pour into a 12 inch oblong Pyrex dish.

Cover with foil and cook for 40 minutes.

Uncover and top with the rest of the cheese.

Cook for another 10 minutes and serve.