INGREDIENTS:

ingredients

 

• 8oz dry pasta, elbows or shells
• 3 cups butternut squash, peeled and diced (about 1lb)
• 1 tablespoon of olive oil
• 2 cups Hood® Country Style Cottage Cheese
• 1 cup milk
• 2 cups cheddar cheese
• 1 teaspoon garlic powder
• 1/2 cup panko breadcrumbs
• Salt and pepper to taste
• 2 tablespoons of parsley

 

DIRECTIONS:

directions

 

1. Preheat oven to 400°F.  Grease an 8”x8” or 2 quart baking dish with butter.
2. Place the diced butternut squash on a baking sheet and drizzle with olive oil and toss together.  Arrange the squash in one layer and season with salt and pepper. Roast until tender about 20-25 minutes.
3. Boil the pasta until “al dente” according to package directions.  Drain well.
4. Add the roasted squash and milk to a food processor or blender and blend until smooth. 
5. Transfer the puree to a large bowl.  Add Hood Country Style Cottage Cheese, 1 ½ cups cheddar cheese, and garlic powder and stir until combined.  Add the drained pasta and mix well.
6. Lower the oven temperature to 375°F.
7. Spread the mac and cheese in the baking dish and sprinkle remaining ½ cup cheddar and panko breadcrumbs. 
8. Bake for 25 minutes until bubbly.  Remove from the oven.  Sprinkle chopped parsley before serving.