Vegetarian
Butternut Squash and Sage Mac 'n Cheese
Roasted Balsamic Brussels Sprouts
Ingredients
- 1 (17.6-oz) pkg whole wheat elbow macaroni
- 3 Tbsp butter
- ½ onion, finely chopped
- 2 Tbsp whole wheat flour
- 1¾ cups vegetable broth
- 1 cup milk
- ½ tsp salt
- ½ tsp pepper
- 1 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. Whisk in broth, milk, salt, pepper, and sage; cook 5 minutes or until beginning to thicken.
- Stir in butternut squash; cook 5 minutes or until sauce is slightly thickened and bubbly. Stir in cheese and pasta.
Side Dish Ingredients
- 2 lb Brussels sprouts, trimmed
- 3 Tbsp olive oil
- 2 Tbsp balsamic vinegar
- ½ tsp salt
- ½ tsp pepper
Side Dish Instructions
- Preheat oven to 425°F. Cut Brussels sprouts in half. Toss together sprouts and remaining ingredients on a rimmed baking sheet.
- Bake 20 to 25 minutes or until browned and tender.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
486
|
130
|
616
|
| Fat (g) | 14 | 7 | 21 |
| Sat. Fat (g) | 7 | 1 | 8 |
| Protein (g) | 18 | 5 | 23 |
| Carb (g) | 75 | 15 | 90 |
| Fiber (g) | 5 | 6 | 11 |
| Sodium (mg) | 866 | 233 | 1099 |
| T. Sugs (g) | 0 | 4 | 4 |
| A. Sugs (g) | 6 | 0 | 6 |
Clean Eating Meal Plan
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