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Butternut Squash Mac & Cheese
Ingredients
  • 3 cups peeled and cubed  butternut squash
  • 1 medium yellow onion, quartered
  • 4 cloves garlic, peeled
  • 1 tablespoon extra-virgin olive oil
  • ¾ cup whole milk
  • 12 ounces whole-wheat elbow pasta (about 3 cups)
  • 3 tablespoons unsalted butter
  • 8 large fresh sage leaves
  • 3 tablespoons all-purpose flour
  • 1¼ cups unsalted  vegetable broth
  • 1 cup shredded sharp Cheddar cheese
  • 3 ounces garlic-and-herb spreadable cheese (such as Boursin; about ½ cup)
  • 2 teaspoons Dijon mustard
  • ½ teaspoon salt
  • ½ teaspoon ground pepper
Steps
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