Butternut Squash Mac & Cheese Bake

• 1 cup Cooked butternut squash (roasted or microwaved until soft)
• ½ cup Cooked high-fiber pasta (¼ cup dry)
• ¼ cup Skim milk
• ¼ cup Reduced-fat shredded cheddar cheese (or a mix of cheddar + mozzarella)
• 1 tbsp. Bread crumbs (I used Kinders Italian herb, but any will do!)
• 1 tsp. Grated parmesan cheese
• ¼ tsp. Garlic powder
• ¼ tsp. Onion powder
• Pinch of salt and black pepper

1. In a blender or food processor, combine the cooked butternut squash, milk, reduced-fat cheese, garlic powder, onion powder, salt, and pepper. Blend until smooth and creamy.
2. Toss the cooked pasta in the squash-cheese sauce until well coated.
3. Transfer to a small oven-safe dish (ramekin or mini baking dish).
4. Sprinkle breadcrumbs and parmesan on top.
5. Bake at 375°F for about 12–15 minutes, until bubbly and golden on top.
6. Let cool slightly, then dig in!

Enjoy!

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