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1
Cut the butternut squash in half, lengthwise, scoop out the seeds and whatnot.
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2
Place cut side down in a large casserole dish in about 1 inch of water and roast at 350 degrees F for about an hour.
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3
Once cooled, scoop out the squash and puree or mash with a large fork until smooth.
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4
If you dont feel like going all Martha Stewart and breaking out the roasting pan, go ahead and buy the frozen pureed squash from the store.
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5
I wont tell anyone!
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6
It costs a little more but it works just as well.
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7
Allow the frozen squash to thaw first.
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8
Preheat the oven to 375 degrees F and lightly spray a casserole dish with cooking spray.
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9
Combine the milk and 3/4 cup of the squash puree in a large saucepan over medium heat.
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10
Bring the mixture just barely to a simmer, remove from heat and stir in the cheddar and ricotta cheese, mustard and nutmeg.
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11
Meanwhile, bring a large pot of water to a boil and stir in the elbow macaroni and cook according to package directions.
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12
Toss the drained macaroni in a large bowl with the cheese mixture.
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13
Pour into the prepared casserole dish.
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14
Stir together the Parmesan and Romano cheese with the panko and butter.
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15
Sprinkle the panko-parmesan topping over the casserole and bake for about 20 minutes until golden brown.
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16
This is a great way to get your little ones to eat more veggies!
