Butternut squash cannellini bean Mac and cheese

 List

Roasted butternut squash (half the Costco pack)

1 15 oz can cannellini beans (used half) 

2 cup water (half with the squash& bean purée)

1- 2 TB veggies bullion  

1 clove garlic

1 TB olive oil

2 TB flour 

Handful Sharp cheddar shredded (I didn’t measure)

In a blender add the water, bullion, 7oz beans and roasted squash and blend till smooth. 

Medium heat. In a sauce pot add the oil and garlic and sauté for a minute. Then add the flour and stir to cook the flour. 

Add a cup or so ow heated water and stir to thicken and keep away clumps.

Lower heat to medium low, add the cheese and stir to combine but do not over heat. 

Pasta: cook the macaroni noodles till al dente. Pour off water and add the noodles to a oven save baking dish. Add the sauce to the baking dish. 

I added a small amount of shredded cheese and covered with tin foil and baked. 

Try 350f 20 minutes 

10/28/22 

450f 10 minutes (we were roasting Brussels in the oven and popped the noodles in with i) 

Served with a hearty salad with hemp, pumpkin and sunflower seeds 

Dijon honey vinaigrette 

Lettuce 

Red cabbage

Carrot’s 

Celery

Salad olives

Garden tomatoes 

Fresh basil

Italian parsley