Sneak Attack Mac N' Cheese Recipe

Directions:

1. Cut butternut squash in half from top to bottom; remove seeds. Bake cut side down on a shallow baking pan at 350 degrees for 45 minutes to 1 hour, until soft. Allow squash to cool. Scoop cooked squash out of the rind and puree, using a blender or food processor. Set aside 2 1/2 cups of puree. The remainder may be frozen, if desired.
2. Prepare pasta according to package directions; drain well and set aside.
3. Combine the 2 1/2 cups of pureed squash with the evaporated milk in a large saucepan. Heat over medium heat until just simmering. Remove pan from heat and gradually stir in the next 6 ingredients. (Using an immersion blender is ideal for the smoothest sauce).
4. Combine the pasta with the sauce and stir until the pasta is well coated. Transfer mixture into a 13 x 9 pan coated with cooking spray.
5. Combine bread crumbs, Parmesan, and butter; sprinkle onto surface of casserole. Sprinkle with paprika.
6. Bake casserole at 350 degrees for 30-40 minutes.