Vegetarian
Butternut Squash and Sage Mac 'n' Cheese
Roasted Balsamic Brussels Sprouts
Ingredients
- ½ (17.6-oz) pkg whole wheat elbow macaroni (such as Flora)
- 2 Tbsp butter
- ¼ onion, finely chopped
- 1 Tbsp whole wheat flour
- 1 cup vegetable broth
- ½ cup milk
- ¼ tsp salt
- ¼ tsp pepper
- ½ Tbsp chopped fresh sage
- 1 (10-oz) pkg frozen butternut squash puree, thawed
- ½ cup freshly grated Parmesan cheese
Instructions
- Cook pasta according to package directions; drain.
- Meanwhile, melt butter in a saucepan over medium heat; add onion, and cook 3 minutes or until onion is tender.
- Add flour. Cook 1 to 2 minutes or until mixture is foamy and begins to smell nutty. Whisk in broth, milk, salt, pepper, and sage; cook 5 minutes or until mixture begins to thicken.
- Stir in squash; cook 5 minutes or until sauce is thick and bubbly. Stir in cheese and pasta.
Side Dish Ingredients
- 1 lb Brussels sprouts, trimmed and halved
- 1 Tbsp olive oil
- 1 Tbsp balsamic vinegar
- ¼ tsp salt
- ¼ tsp pepper
Side Dish Instructions
- Preheat oven to 425°F. Combine all ingredients on a rimmed baking sheet. Bake 20 to 25 minutes or until browned and tender.
Clean Eating Meal Plan
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