Butternut Squash Mac & Cheese

I created this dish after my father had a triple bypass. I wanted him to be able to enjoy a rich and tasty dish like mac and cheese without all the fat and butter. —Megan Schwartz, New York, NY Prep: 35 min. • Bake: 15 min. Makes: 6 servings 8 oz. uncooked whole wheat elbow macaroni 1 medium butternut squash (about 3 lbs.), seeded and cubed 1/4 cup plain Greek yogurt

1 cup fat-free milk

1 tsp. salt 1/4 tsp. pepper

Dash ground nutmeg

11/2 cups shredded sharp cheddar cheese 1/2 cup shredded Parmesan cheese 1/2 cup soft whole wheat bread crumbs

1. Preheat oven to 400°. Cook pasta according to package directions for al dente. Place squash in a saucepan; add water to cover. Bring to a boil. Cook, covered, until tender, 8-10 minutes.

2. Meanwhile, place yogurt, milk, salt, pepper and nutmeg in a blender. Drain squash and transfer to blender; cover and process until pureed. Return mixture to saucepan; heat through.

Stir in cheeses until melted.

3. Drain pasta; add to squash mixture. Toss to coat. Transfer to a greased 8-in. square baking dish. Sprinkle mixture with bread crumbs.

4. Bake, uncovered, until golden brown, 15-20 minutes. 11/4 cups: 422 cal., 13g fat (7g sat. fat), 36mg chol., 750mg sod., 60g carb. (10g sugars, 12g fiber), 20g pro.