Cheesy mac with roasted butternut squash and herbed panko

Soy-Free, Vegetarian, Protein Plus

1 Serving, 740 Calories/Serving

20–25 Minutes (Conventional oven)

6–7 Minutes (Microwave oven)

Here's a no-prep-needed mac and cheese with an elevated twist: tender elbow noodles mixed up with roasted butternut squash, gooey Gruyère, and crispy herbed panko.

Ingredients

Macaroni
Roasted squash (butternut squash - extra virgin olive oil - kosher salt - black pepper)
Triple cheese sauce (whole milk - cheddar - Gruyère - Parmesan - sodium citrate)
Herbed panko (panko - parsley - extra virgin olive oil - rosemary - black pepper)
Gruyère

Nutrition per serving

Calories 740, Total Fat 37g (47% DV), Sat. Fat 19g (95% DV), Trans Fat 0g, Cholest. 105mg (35% DV), Sodium 1360mg (59% DV), Total Carb. 72g (26% DV), Fiber 6g (21% DV), Total Sugars 11g (Incl. 0g Added Sugars, 0% DV), Protein 35g
Contains: Milk, Wheat

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt " + "per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility " + "that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, " + "Tree Nuts, Peanuts, Wheat, Soybeans.

Instructions

Cook, Season, and Serve

We delivered this meal fresh because it tastes best that way (heated of course!). We do not recommend freezing this meal.

Microwave: Cook in the tray 6–7 minutes, remove plastic, and stir. Cook to a minimum internal temperature of 165°F.*

Oven: Remove plastic and cover tray with foil. Bake at 425°F for 20–25 minutes and stir. Cook to a minimum internal temperature of 165°F.*

We seasoned this lightly. Add salt and pepper to your heart’s content.

*Cooking times are developed using a 1000 watt microwave and conventional oven. Times may vary; adjust as needed for your appliance. Do not expose tray to open flame or direct contact with heating element.

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