Butternut Squash Mac and Cheese

Sounds weird huh...butternut squash mac and cheese. That is what I first thought when I saw the recipe in Cooking Light magazine. There was something about it that intrigued me and my roommate though, so we made it about a month ago! Today when I was desperately craving some mac and cheese, I knew just what to make.

I added some broccoli to it to kick up my veggie intake for the day. It definitely hit the spot. For those out there who are wanting to live on the wild side and test this out...here is the recipe:

Butternut Squash Mac and Cheese:

3 cups cubed peeled butternut squash (about 1 [1-pound] squash)

1 1/4 cups fat free chicken broth

1 1/2 cups fat free milk

2 garlic cloves

1 tsp salt

1/2 tsp black pepper

2 tbsp fat free Greek yogurt

1 1/4 cups shredded Gruyere cheese

1 cup grated pecorino Romano cheese

1/4 cup finely grated Parmigiano-Reggiano cheese, divided

1 pound uncooked pasta (I used whole wheat shells)

1 tsp olive oil

1/2 cup panko breadcrumbs

2 tbsp chopped parsley

cooking spray

**I also add 1-2 tsp of ground mustard to mac and cheese. I think it enhances the flavor.**

-Preheat oven to 375º

-Combine squash, broth, milk, and garlic in a medium saucepan; bring to a boil over medium-high heat. Reduce heat to medium, and summer until squash is tender when pierced with a fork, about 25 minutes. Remove from heat.

-Place the hot squash mixture in a blender. Add salt, pepper, yogurt, and ground mustard (if using). Remove the center piece of blender lid to allow steam to escape; secure lid on blender and blend until smooth (put a clean towel over the blender if desired to avoid splatter).

-Place blended squash mixture in a bowl; stir in Gruyere, pecorino Romano, and 2 tbsp Parmigiano-Reggiano. Stir until combined.

-Cook pasta according to package directions, omitting salt and fat; drain well. Add pasta to squash mixture and stir until combined.

-Spread mixture into a 13x9 inch baking dish coated well with cooking spray.

-Heat oil in a medium skillet over medium heat. Add panko, and cook 2 minutes or until golden brown. Remove from heat; stir in remaining 2 tbsp Parmigiano-Reggiano cheese. Sprinkle evenly over the hot pasta mixture. Lightly coat topping with cooking spray.

-Bake at 375º for 25 minutes or until bubbly. Sprinkle with parsley and serve immediately.

Serves 8 (serving size: 1 1/3 cups)

Easy enough huh?

Tessie enjoyed some...look at her and her little scarf...she hates me.

Anyway, I am 3 for 3 so far in getting up early to hit the gym before work. Tomorrow I plan to do a cardio workout on the treadmill and elliptical. After work, my roommate, Sarah, and I are attending an event in downtown Birmingham called Pepper Place Market Block Party. Several local businesses in the Pepper Place area will be participating, and they will be serving complimentary appetizers and wine...enough said. I will post a full report in the next couple of days!