2 cups butternut squash cut into cubes (I used a small squash)
2 tsp olive oil
1/4 tsp salt
1/2 lb elbow macaroni
2 Tbsp butter
2 Tbsp flour
1 1/2 cups reduced-fat milk
1 3/4 cups low-fat white cheddar cheese, shredded and divided
Preheat oven to 375 degrees. Toss squash with oil and salt on a foil-lined tray. Bake for 20 minutes or until tender, set aside.
Cook pasta for 2 minutes less than the package directions call for; drain and place in a bowl with squash. Meanwhile, melt butter over low heat. Whisk in flour, cook for 2 minutes.
Slowly whisk in milk. Bring mixture to a boil, then simmer. Cook for 3 minutes, stirring occasionally. Add 1 1/2 cups cheese and stir until melted. Stir cheese sauce into pasta and squash. Season with salt and pepper to taste.
Spoon into a greased casserole dish (or 6 individual ramekins). Sprinkle on remaining cheese. Bake for 10 minutes until cheese on top is melted and browned.