Butternut Squash Casserole

(will henceforth be named mac & cheese with oranges- heh)
The roasted squash gives this mac extra fiber and vitamin A. Thank you, Parents Mag!

2 c. cubed & peeled butternut squash (about 1/2 in. cubes)
2 tsp. olive oil
1/4 tsp. salt
1/2 lb. elbow mac (make it whole wheat!)
2 tbl. butter
2 tbl. flour
1 1/2 c. milk
1 1/2 c. shredded cheese (chedder, monty, whatever!)

- Toss squash with oil and salt and arrange on a foil-lined tray. Bake at 375 for 20 minutes, until tender and set aside.
- Cook pasta for 2 minutes; (less than package directions) drain and place in a bowl with squash. Meanwhile, melt butter over low heat, whisk in flour; cook for 2 minutes. Slowly whisk in milk, bring to a boil then simmer. Cook 3 minutes, stirring occasionally.
- Add cheese and stir until melted. Stir cheese sauce into pasta and squash. Spoon into a greased 6x6 pan, sprinkle extra cheese on top and bake at 375 for 10 minutes.
Serves 6.