Butternut Squash Mac & Cheese Ingredients 2 cups butternut squash, peeled and cubed 10 ounces pasta, dry 2 tablespoons low-sodium vegetable broth 1 1/2 tablespoons butter 1 1/2 tablespoons flour 1 tablespoon garlic powder 3/4 cup skim milk 2 1/2 cups shredded cheddar cheese Instructions Bring a large pot of water to boil and add butternut squash. Cook until squash is softened and drain. Alternatively, microwave squash until softened (about 4-5 minutes). Prepare pasta according to box. Drain and set aside. Place squash and vegetable brith in food processor or blender. Pulse until mixture is smooth. Add water by 1/4 teaspoon if mixture is too firm. Heat butter over medium-low heat until melted in a small saucepan. Whisk in flour and cook 1-2 minutes. Whisk in garlic powder, milk and squash . Continue to whisk for another 1-2 minutes mixture thickens. Once thickened, add cheese and whisk until melted (about 5 minutes). Stir mixture into pasta.