Skillet Fontina Mac and Cheese with Squash and Sage
Spicy Garlic Roasted Broccoli
Ingredients
- 1 (16-oz) pkg peeled, cubed butternut squash
- ¼ cup olive oil, divided
- 2 (8.5-oz) pouches microwavable penne pasta
- 3 Tbsp all-purpose flour
- ½ tsp salt
- ½ tsp pepper
- 1 cup 2% reduced-fat milk
- 1 cup low-sodium vegetable broth
- 1 (8-oz) block fontina cheese, shredded
- ¼ cup chopped fresh sage
Instructions
- Preheat oven to 475°F. Combine squash and 1 Tbsp oil on a large rimmed baking sheet. Bake 20 minutes.
- Meanwhile, cook pasta according to package directions.
- Heat 3 Tbsp oil in a large skillet or saucepan over medium heat; whisk in flour, salt, and pepper. Cook, whisking constantly, 2 minutes. Gradually whisk in milk and broth.
- Cook, whisking often, 8 minutes or until thickened and bubbly. Gradually whisk in 1½ cups cheese until melted. Stir in squash, pasta, and sage; sprinkle with ½ cup cheese. Cover and cook 2 to 3 minutes or until cheese is melted.
Side Dish Ingredients
- 2 (12-oz) pkg broccoli florets
- 2 Tbsp olive oil
- 1 Tbsp minced garlic
- ½ tsp kosher salt
- ¼ tsp crushed red pepper
Side Dish Instructions
- Preheat oven to 475°F. Combine all ingredients on a rimmed baking sheet; spread in a single layer.
- Bake 14 minutes or until well browned, stirring once during last 2 minutes of baking.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
439
|
74
|
513
|
| Fat (g) | 23 | 5 | 28 |
| Sat. Fat (g) | 9 | 1 | 10 |
| Protein (g) | 17 | 4 | 21 |
| Carb (g) | 43 | 6 | 49 |
| Fiber (g) | 2 | 3 | 5 |
| Sodium (mg) | 681 | 191 | 872 |
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