Whole Wheat Butternut Squash Pasta Bake

• 1 12 lbs butternut squash (cut into 1/2 inch cubes)
• 2 12 cups fat-free evaporated milk
• 2 tablespoons dried herbs (rosemary, sage, tyme, etc.)
• 2 garlic cloves, minced
• 18 cup low-fat margarine
• 18 cup whole wheat flour
• 8 ounces whole wheat pasta (cooked al dente)
• 1 cup fat-free parmesan cheese (any combination of low fat or fat free cheese will do)

1. Place squash on a baking dish sprayed with cooking spray, then spray the squash and sprinkle generously with salt and pepper.
2. Roast at 450 for 20 minute.
3. Melt margarine with garlic, add flour to make a rough cook over med heat for 3 minute Add evaporated milk and whisk till smooth, cook till thickened.
4. Add dried herbs.
5. Toss pasta, squash, sauce and cheese all together.
6. Divide into 6 individual baking dishes sprayed with cooking spray.
7. Bake at 375 for 30 minute.

butternut squash, milk, herbs, garlic, lowfat margarine, whole wheat flour, whole wheat pasta, parmesan cheese

Taken from www.food.com/recipe/whole-wheat-butternut-squash-pasta-bake-433866 (may not work)