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Butternut Squash Baked Mac and Cheese
  • 1 lb (450g) gluten-free penne pasta (use regular penne if not gluten free)
  • Butternut Squash Puree:
  • 2 cups butternut squash, cubed (about 11 oz, 310g)
  • 1 TBS olive oil
  • 2 cloves garlic, crushed
  • water for cooking squash
  • pinch of salt
  • Cheese Sauce:
  • 2 TBS unsalted butter
  • 2 TBS gluten-free all-purpose flour
  • 2 cups (475ml) low-fat milk (I used 2% milk)
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • 1 cup shredded part-skim mozzarella cheese (about 3.8z, 110g)
  • 1 cup shredded white cheddar cheese (about 3.8z, 110g)
  • 1/3 cup shredded parmesan cheese (about 2.3oz, 65g)
  • salt, to taste
  • cooking spray
  • finely chopped parsley for topping (optional)
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