2cupspureed butternut squashfrozen & thawed, or fresh*
salt and pepper to taste
12ouncesfresh or frozen broccoli, steamed until crisp-tender
1/2cupwhole wheat breadcrumbs
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Preheat oven to 400 degrees. Bring a large pot of water to a boil. Cook the pasta according to package instructions; drain and set aside.
Meanwhile, heat olive oil over low heat in large, oven safe skillet. Add onions and cook until browned, stirring occasionally, about 20 minutes. Remove and set aside.
Melt 2 Tbsp. butter in the same skillet over medium heat. Whisk in flour to form a paste. Cook 2 minutes, then whisk in milk. Cook, whisking gently, until slightly thickened. Add in the cheese and cooked squash and mix until cheese is melted. Add salt and pepper to taste. Mix in cooked pasta, onions, and broccoli. Toss in breadcrumbs and bake for 15 minutes or until hot and bubbly.
*Directions for cooking fresh butternut squash. Preheat oven to 400 degrees. Place butternut squash halves on a large baking sheet flesh side up. Rub the flesh with oil. Roast 50 to 60 minutes, until flesh is fork-tender, then puree or mash.
Per serving: 360 calories, 9 g fat, 18 g protein, 52 g carbohydrate, 9 g fiber, 300 mg sodium