Butternut "Mac & Cheese"

I love recipes that allow me to eat the unhealthy foods I love with no guilt, or at least less guilt. I saw a version of this recipe on the Today show and decided to adapt it a bit. The recipe takes out the bechamel sauce usually found in mac & cheese (butter, flour, cream) and substitutes it with a butternut squash puree. Same creamy consistancy, a bit sweet and MUCH healthier.

1/2 box (8 oz) whole wheat pasta (elbow, ziti or rotini work great)
1 medium butternut squash, diced
1/4 cup plain greek yogurt
1 cup skim milk

1 tsp salt

1/4 tsp pepper

1 pinch nutmeg

1 1/2 cups shredded sharp cheddar cheese
1/2 cup shredded parmesan cheese
2 cups diced whole grain bread

1. Heat oven to 400 degrees F. Bring a large pot filled half way with water to a boil. Add butternut squash a cook until tender, 15 minutes.  Strain squash and add to blender

2. Add yogurt, milk, salt, pepper and nutmeg. Puree mixture until smooth, about 1 minute. Return mixture to pot and bring to a simmer. Turn off heat and stir in cheddar and parmesan.   

                                         

3. Add pasta and stir to coat evenly. Pour pasta mixture into a greased baking dish.

4. Add bread cubes to food processor and pulse until small breadcrumbs. Sprinkle evenly over the top of pasta and bake until breadcrumbs turn golden brown 15 to 17 min.