Cooking Instructions
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Step 1
Preheat the oven to 425 degrees F (220 degrees C).
Step 2
In a small pot boil 1/2 of the
Butternut Squash (1 1/2 cups)
until fully cooked, let cool, then process in a blender with enough cooking liquid to make a puree.
Step 3
Roast the remaining half of the
Butternut Squash (1 1/2 cups)
with
Olive Oil (3 Tbsp)
,
Salt (to taste)
, and
Ground White Pepper (to taste)
until golden brown and fully cooked, 25-30 minutes.
Step 4
Meanwhile, in a small saucepan sauté
Garlic (1 clove)
in
Butter (2 Tbsp)
until slightly yellow in color. Add
All-Purpose Flour (2 Tbsp)
and make a roux, cook for about 3 minutes on medium heat.
Step 5
Add
2% Reduced Fat Milk (2 cups)
and bring to a simmer, let simmer for 5 minutes. Season with
Salt (to taste)
and
Ground White Pepper (to taste)
.
Step 6
Add butternut squash puree to the roux, then remove from heat and add
Cheddar Cheese (1/2 cup)
and
Smoked Gouda (1/4 cup)
slowly to incorporate.
Step 7
Cook
Chickpea Rotini Pasta (1 box)
1 minute less than package directions. Drain and toss with the sauce.
Step 8
Top with roasted butternut squash and
Fresh Parsley (to taste)
.
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