- Slice butternut squash in half lengthwise. Remove seeds, prick flesh with a fork a few times, and pour water into the hollow part of each half. Place on a plate and microwave butternut squash for 7-9 minutes, until center is very soft.
- In a large saucepan over low heat, combine chicken broth, dry mustard and salt. Holding butternut squash with an oven mitt, scoop flesh, about 2 cups-worth, directly into the saucepan and puree with an immersion blender until smooth.(Note: you may also use a traditional blender or food processor but be sure to puree in small batches and hold the lid on tight. It can explode if you’re not careful.)
- Add the 1 cup lowfat milk and shredded cheese, stirring constantly until melted and then fold in cooked shells. Remove from heat and mix until well coated. Serve immediately with remaining 8-ounce glass of milk.
Recipe and photo by Elle Penner of According to Elle.
Recipe and image provided by the Milk Life campaign, representing the nation’s milk companies.