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Ingredients
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    1/2  
    butternut squash, peeled and cut into 1/2-inch cubes (2 cups)
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    2   teaspoons 
    olive oil
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    1/4  teaspoon 
    salt
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    1/2  pound 
    whole-wheat elbows
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    2   tablespoons 
    butter
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    2   tablespoons 
    flour
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    1 1/2  cups 
    reduced-fat milk
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    1 3/4  cups 
    low-fat white cheddar cheese, shredded and divided

Directions
1.
Preheat oven to 375 degrees F. Toss squash with oil and salt on a foil-lined tray. Bake for 20 minutes or until tender, set aside.
2.
Cook pasta for 2 minutes less than package directions call for; drain and place in a bowl with squash. Meanwhile, melt butter over low heat. Whisk in flour; cook for 2 minutes.
3.
Slowly whisk in milk. Bring mixture to a boil, then simmer. Cook 3 minutes, stirring occasionally. Add 1 1/2 cups cheese; stir until melted. Stir cheese sauce in pasta and squash.
4.
Spoon into 6 greased, individual ramekins. Sprinkle on remaining cheese. Bake 10 minutes.
Nutrition information
Per Serving: cal. (kcal) 330, Fat, total (g) 13, sat. fat (g) 7, carb. (g) 39, fiber (g) 3, pro. (g) 17, sodium (mg) 349, Percent Daily Values are based on a 2,000 calorie diet
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