Butternut Squash Mac n Cheese

Ingredients:

• 1 lb. butternut squash, cubed
• 10 ounces elbow pasta (pasta of choice)
• Salt
• Olive oil spray
• 1 1/2 cups low sodium vegetable broth, divided
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 cup panko breadcrumbs
• 2 Tablespoons parmesan cheese, grated
• 1 medium shallot, minced
• 1 Tablespoon unsalted butter
• 1/4 cup all purpose flour
• 2 cups milk
• 1/2 cup cheddar cheese, shredded
• 1/2 cup gruyere cheese, shredded
• Chives, optional for garnish

Instructions:

1. Preheat the oven to 375 F. Spray a glass baking dish with olive oil and set aside.
2. Bring a large pot of salted water to a boil, then add in the squash until it becomes tender, about 5 minutes.
3. Once the squash becomes tender, add it to a blender using a slotted spoon.
4. Next, add in the pasta to the boiling water and cook according to the package. Once finished, drain and add back into the empty pot.
5. In the blender, add in the 1/2 cup vegetable broth, garlic powder, onion powder, black pepper and 1 teaspoon salt. Blend until creamy.
6. In a small bowl, combine the breadcrumbs,1/4 teaspoon salt, parmesan cheese and pepper.
7. In a medium saucepan, melt the butter over medium heat. Then, add in the shallots and sauté for about 2 minutes. Sprinkle the flour evenly over the shallots and cook for another minute.
8. Add the remaining vegetable broth and milk, whisk together. Bring the sauce to a boil, then reduce the heat to medium-low and cook for another 5 minutes, stirring frequently.
9. Remove the pot from the heat and mix in the cheese, squash, salt and pepper to taste.
10. Pour the sauce onto the pasta and mix to combine, then transfer this into the sprayed baking dish.
11. Add the breadcrumb mixture over top of the mac n cheese, bake for 25 minutes. If you want it extra crispy, broil the top for 2-3 minutes.
12. Serve and enjoy!

Nutrition Information:

Serving Size: 1 cup

Calories: 275

Fat: 7 g

Carbohydrates: 43 g

Sodium: 462 mg

Sugar: 5 g

Fiber: 5 g

Protein: 13 g