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Butternut Squash Mac 'n' Cheese

Butternut Squash Mac 'n' Cheese

Get Ready

Servings: Serves 8

Prep Time: 36 minutes

Cook Time: 25 minutes

Ingredients: Add ingredients to List

1 (14.5 oz.) box multigrain ?plus? rotini
1 Tbsp. canola or olive oil
1 tsp. minced garlic
1 (12 oz.) pkg. frozen winter squash, thawed
1 1/2 cups low-sodium vegetable broth
1 (12 oz.) can 2% evaporated milk
4 oz. Neufchatel cheese, cut into 4 pieces
2 cups grated 2% sharp cheddar
1 Tbsp. dried onion
1 tsp. brown mustard
1 tsp. hot pepper sauce
1/2 tsp. freshly ground black pepper
1/4 tsp. kosher salt, or to taste
1 1/2 cups frozen peas
1 (12 oz.) pkg. Nature's Place precooked chicken sausage, coarsely chopped
1/4 cup grated Parmesan cheese
1/4 cup panko bread crumbs

directions:

1. Preheat oven to 375 degrees F. Spray a 9-by-13- inch baking pan with vegetable cooking spray.
2. Bring a large pot of water to a boil over high heat. Sprinkle in a teaspoonful of salt, then add rotini and stir well. Cook until just al dente, about 8 minutes. Drain pasta and run cold water over it. Return rotini to pot.
3. While rotini cooks, prepare sauce. Heat oil in a large saucepan over medium heat. Add garlic and cook until fragrant, about 30 seconds.
4. Add squash, raise heat to medium-high, and bring to a simmer.
5. Whisk in broth, milk, and Neufchatel cheese. Bring mixture to a low boil, whisking often.
6. Turn off heat and add cheddar, onion, mustard, hot pepper sauce, black pepper, and salt. Stir until cheese is melted and sauce is smooth.
7. Add peas, sausage, and cheese sauce to rotini and stir until evenly blended. Transfer mixture to prepared pan. Sprinkle Parmesan and panko over top of pasta. Bake until bubbly and slightly golden on top, about 25 minutes. Let rest 5 minutes before serving.
Source: Hannaford fresh Magazine, January - February 2014

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Quantity Ingredients coupon
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1 (14.5 oz.) box multigrain ?plus? rotini  
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1 Tbsp. canola or olive oil  
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1 tsp. minced garlic  
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1 (12 oz.) pkg. frozen winter squash, thawed  
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1 1/2 cups low-sodium vegetable broth  
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1 (12 oz.) can 2% evaporated milk  
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4 oz. Neufchatel cheese, cut into 4 pieces  
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2 cups grated 2% sharp cheddar  
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1 Tbsp. dried onion  
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1 tsp. brown mustard  
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1 tsp. hot pepper sauce  
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1/2 tsp. freshly ground black pepper  
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1/4 tsp. kosher salt, or to taste  
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1 1/2 cups frozen peas  
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1 (12 oz.) pkg. Nature's Place precooked chicken sausage, coarsely chopped  
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1/4 cup grated Parmesan cheese  
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1/4 cup panko bread crumbs  
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* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 8
Base Nutrients
Calories n/a
Calories from Fat n/a
Total Fat n/a
Saturated Fat n/a
Cholesterol n/a
Sodium n/a
Total Carbohydrates n/a
Dietary Fiber n/a
Protein n/a
Vitamins
Vitamin A n/a
Vitamin C n/a
Minerals
Calcium n/a
Iron n/a
Butternut Squash Mac 'n' Cheese is rated 1.0 out of 5 by 1.
Rated 1 out of 5 by from vegetarian? I found this recipe in the vegetarian section, yet it calls for chicken sausage. I realize the sausage could just be left out but the point of a vegetarian recipe is that it is written specifically for those who don't eat meat.
Date published: 2018-09-09
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