Tammy

15 ounces cooked cubed butternut Squash 
12 oz Pasta
1 ½ cup Vegetable Broth
1 tbs onion powder
1 tbs garlic powder
¼ cup breadcrumbs
1 serving parmesan cheese
1 Tbs unsalted butter
2-3 Tbs minced garlic cloves
1 medium minced shallot
¼ cup all-purpose flour
2 cups 2% milk
½ cup shredded gruyere
½ cup shredded swiss
Chopped Chives for garnish

Slice squash into manageable pieces and place on a lined pan with olive oil, salt and pepper. Roast in oven for about 15-20 minutes at 400'F. Once nice and tender, remove from oven and set aside to cool.

Cook the pasta slightly al-dente. Strain and set aside.

In a blender add the butternut squash, 1 cup vegetable broth, garlic and onion powder with a pinch of salt and pepper. Blend all together into a smooth silky texture.

In a pan over medium heat, melt the butter, caramelize the shallot and garlic until fragrant. Add the flour, give a good mix and then SLOWLY add in the milk, whisking constantly. Allow this to come to a low simmer and keep stirring. Once reduced and thickened, add ½ cup vegetable broth, and all the cheese. Stir together and simmer for about 2-3 minutes until slightly reduced again. Remove and pour contents into a blender.

In a deep pan, pour in the cooked pasta and the sauce from the blender. Mix well and top with bread crumbs and parmesan cheese. Place in the oven at 375’F for about 20 min.

Divide into 8 servings and top with protein of choice!

14P 44C 9F 313Kcals
         (Per serving)

Butternut squash Man N’ Cheese        
14P 44C 9F

Everyone loved it! It also kept well in the fridge for several days

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Pasta weights in recipes are uncooked? It would be awesome if the macros in these type recipes were split between pasta and the main dish sauces/ toppings, as my carb macros are much smaller and require Lee's on the carb end. Love your app!❤️

Butternut squash Man N’ Cheese 14P 44C 9F

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