- 1 small butternut squash, or 4 cups chopped squash (if you can find fresh squash pre-chopped, this will save you some time and effort)
- 12 oz. whole wheat or rice elbow macaroni (avoid any unfamiliar ingredients or bleached flours)
- 3 cups milk of choice
- 3 cups shredded hard cheddar cheese
- 1 tsp. black pepper
- 2 tsp. salt
- 1/2 cup fresh parsley
Preheat the oven to 350 degrees F. Slice the squash in half and remove the seeds.
Bake the squash, sliced side down, in a 9x13 pan with about 1 inch of water for 40 minutes. (If you're using pre-chopped squash, follow the directions on the package for cooking.)
Allow the squash to cool before removing the skin (unless pre-chopped) and mashing.
Add all ingredients to a slow cooker and cook on low for about 4 hours, or until the macaroni is desired tenderness.