Cheesy Butternut Squash Cavatappi

You will love this dish and it's low points value! Another bonus is that your kids will not even know there is squash in this dish. It is a nice way to sneak in a healthy vegetable and makes the cheese sauce extra creamy!

Serves 8 ( 6 points +)

• 3 c. peeled, cubed butternut squash
• 8 oz. dried cavatappi 
• 2 T. light butter, divided
• 1/2 c. chopped onion
• 1 c. skim milk
• 6 oz. reduced-fat Velveeta ( made with 2% milk), cubed
• 4 slices fully cooked bacon ( Oscar Mayer), cooked and crumbled
• 1/2 c. Panko Japanese bread crumbs

Preheat oven to 375. Lightly coat an 11 x 7 inch baking dish with nonstick spray.

Place squash in a large pot. Cover with water. Bring to a boil and cook until tender; drain and mash. Set aside.

Bring a large pot of water to a boil. Add cavatappi and cook until al dente; drain.

In a large nonstick skillet coated with spray, melt 1 T. light butter. Add onion and cook until tender. Stir in milk and Velveeta. Cook until Velveeta is melted. Stir in squash. Carefully stir in cavatappi.

Transfer mixture to prepared baking dish. Top with cooked, crumbled bacon. Combine Panko with remaining 1 T. melted butter. Sprinkle over the top of the casserole. Bake until bubbly and top is lightly browned. ( about 15-20 minutes)