There's nothing better than butternut squash mac and cheese. Nothing.
4 cups butternut squash puree (squash and chicken broth)
1 1/2 cups skim milk
2tbsp Greek yogurt
3 cloves garlic, minced
1/4tsp black pepper
1 cup sage derby cheese
1 cup shredded extra sharp cheddar
1/4 cups bread crumbs
1lb cooked pasta of your choice (I used fusilli)
Directions: Preheat the oven to 350 degrees. Combine the butternut squash puree, milk, Greek yogurt, cheese, salt and pepper and garlic in a large saucepan, and stir until the cheese melts. Mix the butternut mixture with the pasta and pour into a greased baking dish. Top with bread crumbs and bake for 30 minutes, until the edges are browned. Switch the oven to broil until the bread crumbs turn golden brown, about 5 minutes.