Ingredients
olive oil cooking spray
kosher salt
1lbbutternut squash,cubed
10ozwhole wheat elbow pasta
1 ½cupsvegetable broth,low sodium, divided
½tsponion powder
½tspgarlic powder
freshly ground black pepper,to taste
¼cuppanko breadcrumbs
2tbspparmesan cheese,freshly grated
1tbspunsalted butter
1mediumshallot,minced
¼cupall-purpose flour
2cupsskim milk
½cupgruyere cheese,shredded
½cupcheddar cheese,shredded
chives,chopped, for garnish (optional)
Sriracha sauce,for topping (optional)
Preparation
Preheat oven to 375 degrees F. Spray a 9×11-inch glass baking dish with oil and set aside.
Bring a large pot of salted water to boil. Add squash and boil for 5 to 6 minutes, until tender.
When fork tender, transfer squash with a slotted spoon to a blender.
Add pasta to boiling water and cook according to package directions. When cooked, drain, and put back into the pot.
Meanwhile, add ½ cup of vegetable broth, onion powder, garlic powder, ½ teaspoon of salt and pepper to the blender with the squash. Blend until smooth and creamy.
In a small bowl, combine breadcrumbs, Parmesan cheese, and ¼ teaspoon of salt and pepper. Set aside.
Melt the butter in a medium saucepot over medium heat. Add the shallots and sauté for 2 minutes. Sprinkle the flour evenly over the shallots and cook for 1 more minute.
Add the remaining 1 cup broth and milk and whisk to combine. Bring sauce to a boil, then reduce heat to medium-low and cook for 5 minutes, whisking frequently.
Remove pot from heat and whisk in cheese, pureed squash, and 1 teaspoon of salt and pepper.
Add sauce to noodles, gently mix to combine, then transfer mixture to prepared baking dish.
Sprinkle with breadcrumb mixture and bake for 25 minutes.
Switch oven to high broil and broil for 2 to 3 minutes, or until crumbs are starting to brown.
Serve and enjoy!
