Kraft macaroni and cheese, never again!  Thanks to Pioneer Woman, I found a delicious recipe for Butternut Squash Mac ‘n’ Cheese and decided to puree our Greenling squash this week to make the recipe.  Here’s what I ended up cooking:

(Sorta) Healthier Butternut Squash Mac and Cheese

• 3 cups Small Whole Wheat Pasta (Shells, Elbow Or Piccolini)
• 1 Tablespoon Butter
• 1 Tablespoon Whole Wheat  Flour
• ¾ cups Skim Milk
• ½ cups Butternut Squash Puree
• 1-1/4 cup Monterey Jack Cheese
• 2 Tablespoons Cream Cheese
• ½ teaspoons Salt
• ? teaspoons Pepper
• 1/4 teaspoons Paprika
• 1/4 teaspoons Cayenne Pepper

Boil water and cook pasta according to package directions.  While pasta is cooking, melt butter in a medium saucepan.  Whisk flour and melted butter together for 4 minutes; mixture will thicken and resemble glue. (YUM!) Add milk gradually, whisking constantly, until liquid is warmed through and light brown. Next, add the squash puree and whisk until combined, followed by the cheeses.  Remove sauce from heat and continue to whisk until everything is smooth and creamy.  Whisk in seasonings, adding cayenne to taste.  By now the pasta will be done; drain and shake off excess water.  Stir pasta and cheese sauce together in a serving dish. Garnish with paprika.