Squash Mac n’ Cheese

From Laura: One of my first gigs cooking for kids was at a Boys and Girls Club daycare. I was in charge of cooking after-school snacks that met the state nutrition guidelines. They had to be inexpensive as we had to serve 150 kids - and, most importantly, the kids had to like them! One of the nutrition requirements that the kitchen staff had trouble meeting was the vitamin A requirement. With a little research, we learned that winter squash is a great source of vitamin A. That week, I made a giant pot of Squash Mac n’ Cheese (whole wheat noodles, pureed squash, and whole milk, sprinkled with cheese) and watched as 150 kids happily ate it all up.

Ingredients:

3 cups dried noodle (elbows, shells, spirals, or similar)
2.5 cups roasted and pureed squash (like ‘Sweet Mama,’ ‘Winter Sweet,’ or ‘N. Georgia Candy Roaster’)
1/4 cup all-purpose flour
1.5 cup milk or milk alternative
4 Tbsp. butter
1 cup shredded cheddar cheese
salt and pepper
Optional: a pinch of nutmeg, a sprinkle of garlic powder, ground mustard, or celery seed

Directions:
Cook noodles according to the package instructions.

Cut squash in half, remove the seeds, and roast in the oven until soft. Scoop the squash from the skin into a blender or food processor and puree. Alternatively, mash with potato masher, fork, or other kitchen tool. In a medium sauce pan on medium-low heat, melt the butter and add the flour, stirring until just starting to brown. Add milk and stir until the roux starts to thicken. Add salt, pepper and any other spices. Remove from heat and stir in cheddar cheese and squash puree. Pour over the noodles and stir until well combined.

My favorite additions: peas, corn and veggie sausage.