Butternut squash mac and cheese-ish

You're like what the hell is with the -ish, right? Well, there's no traditional roux in this. And as far as fat assness goes, it's not as bad as your typical mac & cheese. No butter or flour in a roux, skim milk, and whole wheat pasta. Don't worry, it's still edible.

Also, I hate peas, but had some I needed to use. If I had broccoli I would've put that in here instead. Food for thought, friends. Food for thought.

Butternut squash mac and cheese-ish

by Life According to Steph

6071603

Ingredients

• 20 oz bag of frozen butternut squash
• 1.5 cups skim milk
• 2 cups chicken broth
• 3 tbs garlic
• 2 tbs greek yogurt
• salt & pepper
• 1 lb whole wheat pasta
• 1 cup shredded gouda
• 1 cup sharp cheddar
• 1/2 cup parmesan cheese
• 1/2 bag frozen peas or broccoli

Instructions

Add butternut squash, garlic, milk, and chicken broth to a medium pot. Bring to a boil, then reduce heat to medium and cook 20 minutes or until squash is tender, stirring frequently.

Remove from heat and pour into a blender (you can also use an immersion blender for this step). Add cheeses, yogurt, and salt and pepper. Blend.

Steam peas or broccoli and drain.

Boil pasta in salted water. Drain and toss with squash mixture and steamed vegetable.

You can eat it like this or you can bake it off in a 300 degree oven for 15 minutes.

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