Pasta with a creamy cheese sauce is one of my favorites. It's also really unhealthy! This deceptively healthy version uses an entire acorn squash in the cheese sauce and only has one ounce of cheese per serving. Acorn squash is high in vitamin A, vitamin C, potassium, and fiber. It also has a nice autumn flavor that has a chance to shine in this recipe. I served with with green beans sauteed with butter, garlic powder, red pepper, and lemon juice.
Three Cheese and Acorn Squash Penne Pasta
1/2 pound penne pasta
2 ounces Parmesan cheese, shredded
2 ounces yellow cheddar cheese, shredded
2 ounces Monetary Jack cheese, shredded
1 acorn squash
1 tablespoon butter
1 tablespoon flour
1 and 1/2 cups low-fat milk
1/2 teaspoon red pepper
Salt and pepper to taste
1. Peal, seed, and dice acorn squash into medium pieces.
2. Boil acorn squash for 20 to 30 minutes, or until tender.
3. Meanwhile, melt 1 tablespoon butter over medium heat.
4. Add flour and whisk for 1 minute.
5. Add milk and bring to a boil.
6. Reduce heat to low and simmer 10 minutes.
7. Meanwhile, cook penne pasta according to package directions.
8. Mash acorn squash.
9. Stir acorn squash into milk and cook 1 minute.
10. Remove from heat. Stir in cheese, red pepper, salt, and pepper.
11. Stir penne into cheese sauce.