• 11/24kgdried pasta
  • 4Tbspunsalted butter
  • 1/2onion, finely chopped
  • 3cloves garlic, finely chopped
  • 1tspdried thyme
  • 4Tbspflour
  • 2cupsmilk
  • 2cupsgrated cheddar
  • 2cupsbutternut squash puree
  • 1tspDijon mustard
  • 1/4tspground nutmeg
  • 1/4tspcayenne
  • 1/4tspblack pepper
  1. Cook pasta in a large pot of salted, boiling water. Drain 2 minutes shy of package instructions and set aside.
  2. Melt butter in a large skillet over medium heat. Add the onion, garlic, and thyme, cooking until onions are soft (~5 minutes). Stir in flour and cook for about 3 minutes, then add milk- stirring until sauce begins to thicken (a few minutes).
  3. Remove sauce from heat and stir in cheddar. Add squash, mustard, nutmeg, cayenne, and black pepper and mix in. Season to taste with salt.
  4. Pour cheese sauce over pasta until sufficiently coated. Using a spatula, transfer to a 9x13 baking dish.
  5. Bake in a 375 degree oven until sauce bubbles around the edges (25-30 minutes).
print recipe
Learn more about Nutrition Services at The UVM Medical Center. Get more recipes and ideas for healthy living on our Pinterest page!

Subscribe to Our Blog

Comments

This entry was posted in . Bookmark the permalink.