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Butternut squash macaroni and cheese



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			<span class= The Complete DASH Diet for Beginners: The Essential Guide to Weight Loss and Live Healthy, published by Rockridge Press Copyright © 2017 by Jennifer Koslo.

Read below

Cal / Serv:
373

Yields:

2


portions

Total time:

0

hours

30

min

1
c.

Whole wheat ziti macaroni

2
c.
Butternut squash

peeled and diced

1
c.

low-fat or low-fat milk, divided

freshly ground black pepper

1/4
c.

Grated, low-fat cheddar cheese

  1. Cook the noodles al dente.
  2. Add the butternut squash and 1/2 cup milk in a medium saucepan and heat over medium heat. Season with black pepper. Bring to a boil. Reduce the heat to low, cover it and cook until the fork is tender, 8 to 10 minutes.
  3. Add pumpkin and Dijon mustard to a blender. Puree everything smoothly.
  4. Meanwhile set up a large frying pan over medium heat and add olive oil. Add the pumpkin puree and the remaining 1/2 cup of milk. Bring to a boil and cook for 5 minutes until thickened. Add the cheese and stir to mix.
  5. Add the noodles to the frying pan and stir to mix.
  6. Serve immediately.

Diced and peeled butternut squash can be found in the frozen zone or in the product range of large grocery stores and most big-box chains.

Nutritional information:

Total Calories: 373; Total fat: 10 g; saturated fat: 2 g; Total carbohydrate: 59 g; Fiber: 10 g; Protein: 14g

Excerpt from The Complete DASH Beginner's Diet: The Essential Guide to Weight Loss and Healthy Living edited by Rockridge Press. Copyright © 2017 by Jennifer Koslo.

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