Ingredients
- 1 medium head of cauliflower, cut into small chunks
- 2 cup butternut squash, cut into small chunks
- 3 cup large, fresh sage leaves, minced
- 1/2 cup of a 28 gram package of 2% reduced fat mild cheddar cheese, shredded
- 1/2 cup fontina cheese, shredded
- 1/2 cup to 3/4 cup parmesan cheese, grated
- 1 cup to 2 8oz. boxes of quinoa elbow pasta
Preparation
Baking Directions:
Preheat your oven to 350 degrees.
Cook your pasta to al dente in a deep pot filled with boiling water.
While the pasta is cooking, puree the cauliflower in a blender with splashes of water (to help it blend) and boil the squash until soft in another deep pot.
Once the squash is soft, drain, put back into the pot and mash until smooth and free of lumps.
(You could also throw the squash into the blender and smooth it that way).
Into the pot with the squash, add in the pureed cauliflower, the sage, 1 teaspoon of salt, and 1 teaspoon of black pepper.
(Feel free to add diced shallots or onions here if you'd like for additional flavor).
Stir well.
Add about 75 percent of the cheddar cheese (leaving the rest to sprinkle on top of the mac) and all of the fontina.
Simmer while stirring until all the cheese is melted in smoothly.
Remove from heat.
Once the pasta is cooked, drain, and add into the cheese/veggie mixture.
Add any additional salt and pepper to taste, if necessary.
Pour into a large casserole dish/Pyrex and top evenly with the remaining cheddar cheese and the Parmesan.
Bake for approximately 30 minutes.
(Do not let the top burn).
Serve and enjoy!
