Butternut Squash and Sage Mac 'n' Cheese
Pan-Roasted Asparagus and Mushrooms
Ingredients
- 1 (16-oz) pkg whole wheat elbow macaroni
- 3 Tbsp butter
- ½ onion, diced
- 2 Tbsp whole wheat flour
- 1¾ cups low-sodium vegetable broth
- 1 cup milk
- ½ tsp salt
- ½ tsp pepper
- 2 Tbsp chopped fresh sage
- 1 (10-oz) pkg frozen butternut squash puree, thawed
- 1½ cups freshly grated Parmesan cheese
Instructions
- Cook pasta according to package directions; drain.
- Meanwhile, melt butter in a large saucepan over medium heat; add onion. Cook 3 minutes or until onion is tender; add flour.
- Cook 2 minutes or until mixture is foamy and begins to smell nutty, stirring constantly. Whisk in broth, milk, salt, pepper, and sage; cook 5 minutes.
- Stir in butternut squash; cook 5 minutes or until sauce is slightly thickened and bubbly. Stir in cheese and pasta.
Side Dish Ingredients
- 1 (8-oz) pkg sliced mushrooms
- 3 Tbsp olive oil, divided
- 1½ lb asparagus, trimmed
- 2 cloves garlic, minced
- ½ tsp salt
- ½ tsp pepper
Side Dish Instructions
- Cook mushrooms in 2 Tbsp hot oil in a large skillet over medium-high heat 6 to 8 minutes, stirring occasionally.
- Add 1 Tbsp oil, asparagus, garlic, salt, and pepper; cook 5 minutes or until asparagus is crisp-tender, stirring often.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
463
|
82
|
545
|
| Fat (g) | 14 | 7 | 21 |
| Sat. Fat (g) | 8 | 1 | 9 |
| Protein (g) | 17 | 3 | 20 |
| Carb (g) | 69 | 4 | 73 |
| Fiber (g) | 4 | 2 | 6 |
| Sodium (mg) | 865 | 197 | 1062 |
Plant Based Meal Plan
This recipe selected from the eMeals Plant Based Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
