Ingredients

• 12 oz.(336g.) elbow macaroni
• 12 oz.(336g.) butternut squash, peeled
• 2/3 cup mozzarella cheese, shredded
• 1/4 cup ricotta cheese
• 1 1/4 cups whole milk
• 2 tablespoons Italian style bread crumbs
• 1 tablespoon melted butter
• Salt and pepper to taste

How to make Macaroni And Cheese With Butternut Squash directions

• 1

  Heat the oven to 375°F (190°C).

• 2

  Cut butternut squash into pieces and combine with milk in a medium saucepan. Over medium heat, bring the mixture to a boil. Lower the heat and simmer the mixture until the squash becomes tender. Remove the saucepan from the heat source. Mash the squash in the saucepan and add salt and pepper to taste.

• 3

  Boil water in a large pot, add the macaroni, and cook 8 to 10 minutes until it becomes al dente. Drain the macaroni, and move it to a large bowl. Stir in ricotta cheese, the squash mixture, and mozzarella cheese into the macaroni.

• 4

  Move the macaroni to an 8 x 8 inch greased baking dish. Combine melted butter and bread crumbs in a small bowl, and sprinkle the crumbs on top of the macaroni.

• 5

  Cover the dish and bake the macaroni for 20 minutes. Remove the cover and continue to bake until the macaroni becomes crisp and slightly browned. Serve.