1½ cups whole grain macaroni, uncooked
3-4 cups cubed butternut squash
2 tablespoons unsalted butter
½ cup vegetable broth
¾ cup 2% milk
Salt and pepper, to taste
1 teaspoon paprika
1¼ cups shredded cheddar cheese
1. Cook macaroni according to package directions. Drain and return to pot. Set aside off the heat.
2. On stovetop steam squash until very tender. Meanwhile, melt butter.
3. Place the squash in a blender with melted butter, broth, milk, and a big pinch of salt and a bit of pepper.
4. Blend until very smooth. Pour sauce over macaroni and add cheese. Return pot to low heat. Stir until melted. Add additional salt and pepper to taste.
Butternut squash is low in fat, and chock full of Vitamin A and C. It provides an ample dose of dietary fiber, making it a heart-friendly and satisfying choice. It also contains significant amounts of potassium for bone health and vitamin B6, essential for the proper functioning of the nervous and immune systems. Perfect for growing bodies!