ButternutMSquash ac 'N Cheese

Ingredients:

• 1 small OR ½ large butternut squash, scrubbed with clean vegetable brush under running water

• 1½ Tbsp olive oil, divided

• 1 tsp black pepper

• 1 tsp garlic powder

• 2 c uncooked whole wheat pasta (macaroni or rotini)

• ¼ c white onion, scrubbed with clean vegetable brush under running water, chopped

Directions:

• ½ tsp salt *

• ½ tsp dried mustard *

• ½ tsp paprika*

• ¾ c low-fat milk

• 1 c Cheddar cheese, shredded

• ½ c Mozzarella cheese, shredded

• Parmesan cheese*

• Green onion, gently rubbed under cold running water, chopped * *optional

Why should I eat this?

Winter squash is a good source of Vitamin A, which promotes eye health and cell growth. It also has potassium, which helps regulate muscle contractions, and fiber!

1 Wash hands with soap and water. 2 Preheat oven to 350 °F. 3 Cut squash in half, and remove skin and seeds.

4 Cut squash into small cubes, and place on sheet pan sprayed with non-stick cooking spray. If squash is too hard to cut, microwave 2 to 3 minutes before cutting it. Be careful —it could be hot! 5 Brush squash with 1 Tbsp olive oil and sprinkle evenly with pepper and garlic powder. Roast in the oven for about 25 minutes or until soft. 6 While squash is roasting, cook pasta according to package directions. Drain and set aside. 7 In a small skillet, heat ½ Tbsp olive oil on medium heat. Add onion and sauté until soft.

8 Place squash, onion, milk, and spices (dried mustard, paprika and salt) into a blender. Puree until smooth. 9 Pour puree over noodles and mix evenly. 10 Stir in shredded cheeses. Add milk to adjust consistency if desired. 11 May top with Parmesan or chopped green onions. 12 Store leftovers in a sealed container in the refrigerator for up to 4 days.

This recipe and more (videos, too!) using seasonal Nebraska produce can be found at FOOD.UNL.EDU/NEP