Butternut Squash Macaroni & Cheese

Thankfully the heavy sauce makes this great for whole-wheat pasta as well...even try it with a cheesy or sausage tortellini! Enjoy experimenting with different cheeses or mixtures thereof. I've even added some heat with cayenne or using a jalapeno cheese (if not fresh jalapenos, but i love the heat!) Also try adding some sausage (I've done both sweet and spicy italian sausage and a mixture thereof) or prosciutto. Nota Bene: pre/cook time varies depending on your multi-tasking abilities....I estimated on the upper range of time required.

• Ready In: 50 mins
• Serves: 4-6

Ingredients

• 1  butternut squash
• 6  cups whole wheat pasta
• 1⁄2 cup fresh chives, chopped
• 4  large tomatoes, diced
• 1  cup cheese (goat, cheddar, swiss, or mix)
• 1⁄2 cup plain yogurt
•  vanilla yogurt

Directions

1. 1. Put a pot of salted water on the boil for pasta. Take a butternut squash and stab it a few times, making sure you get in deep enough to penetrate the seed cavity. Put in the microwave on high for 7 minutes, turn and cook for another 7 or until soft.
2. 2. Cook pasta.
3. 3. Remove butternut squash, cut it in half, and scoop out seeds.
4. 4. Scoop out the flesh - it should be nice and soft.
5. 5. Combine the squash flesh with about 1 1/2C skim milk and lots of salt and pepper. Whisk the mixture together and bring to a simmer adding a pinch of cayenne. Stir in your cheese until nice and melty.
6. 6. Remove from heat and stir in the tomatoes and chives. Combine with noodles and yogurt.
7. 7. Put in a casserole and bake at at 425 for ten minutes.
8. 8. Broil for five minutes.