I’m definitely over this pumpkin thing, but I had some left over acorn squash that I needed to use, so I put it along with some greek yogurt to use in this amazing mac n cheese.
½ box of medium shells
1 cup greek yogurt
¾ lb acorn squash
1 cup sharp cheddar
1 cup Italian blend cheese
½ c milk
½ tsp cayenne pepper
½ tsp paprika
½ tsp garlic powder
1 bay leaf
1 tsp ground mustard
1 tsp ground pepper
1 tsp salt
1 tsp EVOO, I use avocado oil for everything
3 tbls unsalted butter
3 tbls flour
Preheat oven to 375
Cut squash into wedges and place in a single layer on a non-stick baking sheet. Sprinkle with ½ tsp salt and finish with an EVOO drizzle. Bake for 35-45 minutes, turning halfway. Allow to cool before removing the skin.
While the squash is roasting bring a large pot of salted water to a boil and cook the shells according to package directions. Drain the pasta and return the empty pot to the stove.
Combine the flour and butter to make a roux. Add in the yogurt, paprika, cayenne pepper, garlic powder, ground mustard and remaining salt. Stir well and simmer for 3 minutes.
Add in the squash and blend well to get a nice thick creamy mixture. Add in the cheese and bay leaf, simmer for 10 minutes stirring occasionally.
Return the shells to the pot and combine with the cheese mixture. Spread evenly into a baking pan and bake at 375 until golden brown, about 35 minutes.
Note: For an extra crunch, try topping your macaroni with breadcrumbs!