Butternut Squash Macaroni and Cheese

Here’s my variation of Martha Stewart’s recipe.

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Butternut Squash Macaroni and Cheese

Serves 6-8

1 small butternut squash (about 1 pound) , peeled, seeded, and cut into 1-inch cubes (about 3 cups)
or 10 oz. frozen butternut squash puree

1 cup low-sodium chicken stock

1 1/2 cups nonfat milk

1/2 cup cottage cheese

Pinch of freshly grated nutmeg

Pinch of cayenne pepper

3/4 teaspoon coarse salt

Freshly ground black pepper

1 pound whole wheat elbow macaroni

6 ounces extra-sharp cheddar cheese, finely grated (about 1 1/2 cups)

4 tablespoons Parmesan cheese, finely grated (1 ounce)

2 tablespoons fine breadcrumbs

1 teaspoon olive oil

Olive-oil cooking spray

Preheat oven to 375 degrees. Prepare pasta according to package instructions.

Combine squash, stock, and milk in a medium saucepan; bring to a boil over medium-high heat. Reduce heat to medium; simmer until squash is tender when pierced with a fork, about 20 minutes. If you’re using frozen squash, combine as directed and simmer until completely heated through. Remove from heat. Mash/puree contents of saucepan and 1/2 c. cottage cheese; stir in nutmeg, cayenne, and salt, and season with black pepper. Stir squash mixture, cheddar, and 2 tablespoons Parmesan in with the drained, cooked pasta.

Lightly coat a 9″ x 13″ baking dish with cooking spray and transfer the pasta to the dish. In a small bowl, combine breadcrumbs, remaining 2 tablespoons Parmesan, and oil; sprinkle evenly over noodle mixture. Bake 25-30 minutes or until golden brown and delicious on top.

Variation: Add a cup of frozen peas and carrots and a drained can of tuna to the mixture when you add the pasta for Mac & Cheese with Tuna and Peas the way my mom used to make it.