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Scottie's Butternut Squash Mac and Cheese
Ingredients
  • 1 pound cavatappi
  • 1 medium butternut squash, seeded & diced (you can also sub in frozen puree here)
  • ¼ cup plain Greek yogurt
  • 1 cup milk (I typically use almond, but fat-free works, too)
  • Salt and pepper
  • Dash nutmeg*
  • 1 ½ cups sharp cheddar, freshly grated
  • ½ cup parmesan, freshly grated
  • ½ cup your cheese of choice (gruyere tastes particularly scrumptious here)
  • ½ cup breadcrumbs (I tend to use panko)
  •  
  • note: The spices in this recipe are a real “choose-your-own adventure,” depending on whether you want a hint of sweet, spicy or herby. I’ve sometimes replaced nutmeg with oregano and thyme or onion and garlic powder. I sprinkle in cayenne and red pepper sometimes, too, when I want a kick.
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