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Butternut Squash Mac and Cheese
Ingredients
  • 8 ounces uncooked whole wheat elbow macaroni
  • 1 medium butternut squash (about 3 pounds), seeded and cubed
  • ¼ cup plain Greek yogurt
  • 1 cup fat-free milk
  • 1 teaspoon salt
  • ¼ teaspoon pepper
  • Dash ground nutmeg
  • 1-½ cups (6 ounces) shredded sharp cheddar cheese
  • ½ cup shredded Parmesan cheese
  • ½ cup soft whole wheat bread crumbs
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