BUTTERNUT SQUASH CASSEROLE

INGREDIENTS
1/2 butternut squash, peeled and cut into 1/2-inch cubes (2 cups)
2 tsp. olive oil
1/4 tsp. salt
1/2 lb. whole-wheat elbows
2 tbsp butter
2 tbsp flour
1.5 C reduced fat milk
1.75 C 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 1.5C cheese; stir until melted.  Stir cheese sauce into pasta and squash.
4. Spoon into small casserole dish.  Sprinkle remaining cheese.  Bake 10 minutes.