Butternut Squash Mac and Cheese

Ingredients

• 8 oz elbow macaroni, whole wheat or gluten-free
• 2 cups butternut squash, peeled and cubed
• 1 cup milk, low-fat or plant-based
• 1 cup cheddar cheese, shredded
• 1/4 cup parmesan cheese, grated
• 1 cup frozen peas
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1/4 cup breadcrumbs, panko or regular

Instructions

1. 1

   Preheat oven to 400°F. Toss the cubed butternut squash with 1 tbsp olive oil and roast for 20-25 minutes until tender.

2. 2

   Cook the macaroni according to package directions. Drain and set aside.