The recipe for Butternut Squash Casserole is as follows:
1/2 butternut squash, peeled and cut into 1/2 inch cubes (2 cups)
2 tsp. olive oil
1/4 tsp. salt
1/2 lb. whole-wheat elbows
2 tbs. butter
2 tbs. flour
1 1/2 cups reduced-fat milk
1 3/4 cups low-fat white cheddar cheese, shredded and divided
I decided to substitute the white cheddar with mozzarella, since it is easier to get and the cost is less, but I am pretty sure that I would use the white cheddar next time to add a little more depth of flavor... But either way, really good.
1. Preheat the oven to 375 degrees. Toss 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 1 1/2 cups cheese; stir till melted. Stir cheese sauce into pasta and squash.
4. Spoon into 6 greased (or in my case 4), individual ramekins. Sprinkle on remaining cheese. Bake 10 minutes.
It turned out great. I do have to say that peeling the butternut squash was awful and my arm is still sore, but all in all a great meal! (Oh and I am not sure what happened but when I uploaded some of the pics they turned to the side, so that is why they look funny... Not on purpose I promise)