Mac and “Squeese”

Kids Recipe Challenge Winning Recipe 2011: 2nd Place!

Category School day lunch, grades 4-6

Nathan, from Oakville, loves how cheesy this pasta is. He helps prepare this dish by mixing the pasta and cheese into the squash sauce.

Using squash for its deep orange colour and sweet flavour makes this dish looks just like the traditional macaroni and cheese! Try it with sweet potatoes too for another nutritious option.

Preparation Time: 10 minutes

Cooking Time: 15 minutes

Serves: 4

Serving size: 1 cup or 250 mL

Tips

Pack this pasta in a thermos for lunches or enjoy as a hot meal home from school.
Put leftovers away within 2 hours or sooner if they are in a warm location. Reheat leftovers to an internal temperature of 74°C (165°F). Discard uneaten leftovers after they have been reheated.

Ingredients
Butternut squash	2 cups (500 mL)
Garlic (optional)	1 clove
Whole wheat macaroni	1 1/2 cups (375 mL)
Butter or maragarine	2 Tbsp (30 mL)
Milk	1/2 cup (125 mL)
Swiss cheese, shredded	1/2 cup (125 mL)
Freshly grated Parmesan cheese	2 Tbsp (30 mL)

Directions

Wash hands with soap and warm water for at least 20 seconds. Clean all countertops and equipment used for food preparation.
Gently rinse the garlic (if using), under cool running water. Scrub squash with a clean vegetable brush under cool running water. Peel and cube butternut squash; and mince the garlic (if using).
In a pot of boiling water cook macaroni for about 8 minutes or until tender but firm. Drain and return to pot. Add butter and stir to coat.
In another pot of water, bring squash to a boil for about 15 minutes or until very tender. Drain and return to pot. Add milk and garlic (if using) and using hand mixer or potato masher blend until smooth.
Add pasta to squash mixture.
Add Swiss and Parmesan cheeses and stir to coat until pasta is heated through.