butternut squash mac and cheese

i am always trying to figure out ways to make my comfort foods healthy. i've acquired so many cook books where i try to find things i like that still taste good. most of my problem with my weight is absolutely in the kitchen. i try to keep active where i can. i've been back in the swing of things with the gym this week and adding more greens to my diet with my morning green smoothies. but dinner time rolls around and i'm all about carbs, cheese, high fat, tasty tasty time. 

i'm trying to learn more of what healthy foods you can use to substitute for higher fat foods. i never would have thought that i could swap out cheese for butternut squash in mac and cheese. i found this recipe on pinterest and figured why not try it out? i'm going to share the recipe how it was written but i adapted the recipe slightly for my own tastes. i left out the gruyere cheese and only used romano and omitted the greek yogurt because i forgot it when i went shopping, and doubled the garlic. still tasted yummy to me.

creamy butternut squash macaroni and cheese

• 3 cups cubed peeled butternut squash
• 1 1/4 cup fat free, lower sodium chicken broth
• 1 1/2 cups fat free milk
• 2 garlic cloves, minced
• 2 tbs plain fat free greek yogurt
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup shredded gruyere cheese
• 1 cup grated romano cheese
• 1 box (1lb) uncooked elbow noodles
• 1/2 cup whole wheat panko breadcrumbs
• fresh parsley, garnish as desired

preheat oven to 375 degrees f.  in a medium saucepan, combined cubed butternut squash, chicken broth, milk and garlic and bring to a boil, reduce heat and allow to simmer for about 25 minutes, until squash is tender.  while doing this, cook pasta as directed on box.

pour hot squash mixture into a blender, or stand mixer, and add Greek yogurt, salt and pepper.  blend/mix until smooth and pour mixture into a large bowl. if you're using a stand mixer, leave in bow and stir in cheeses until melted and then fold in your pasta.  pour everything into a 13 x 9-inch baking dish coated with cooking spray.

sprinkle breadcrumbs over top and place in oven for about 25 minutes.  sprinkle with parsley and enjoy..