Butternut Squash Mac and Cheese

Serves 8. Serving size: ½ cup

2 cups whole wheat elbow macaroni

1½ cups butternut squash, peeled and cubed

2 tablespoons plain Greek yogurt

½ cup chicken stock

½ cup shredded part-skim mozzarella cheese

½ cup shredded cheddar cheese

2 tablespoons Neufchatel cheese

Salt and pepper to taste

1. Spray butternut squash with cooking spray and roast on a baking sheet in the oven at 400 F until fork tender, 20-30 minutes.

2. While squash is roasting, cook macaroni according to package directions. When squash is tender, puree until smooth.

3. In a saucepan over medium heat, combine squash, Greek yogurt, stock and cheeses. Stir until smooth and creamy.

4. Drain cooked pasta and add to the saucepan. Season with salt and pepper to taste.