Roasted butternut squash mac and cheese
Soy-Free, Vegetarian
2 Servings, 430 Calories/Serving
A side of mac and cheese, but dress it up for the holidays: cheesy elbow noodles topped with sweet butternut squash, gooey Gruyère, and crispy herbed panko.
Ingredients: Macaroni, Roasted squash (butternut squash - extra virgin olive oil - kosher salt), Triple cheese sauce (milk - cheddar - Gruyère - Parmesan - sodium citrate), Herbed panko (panko - parsley - extra virgin olive oil - rosemary - black pepper), Gruyère
Instructions
1
Cook, Season, and Serve
If you need to freeze this meal to cook later, no worries, that works.
Microwave: Leave plastic on and cook in the tray* for 3 minutes. Remove and stir. Cook for an additional 2–3 minutes and stir. Cook to a minimum internal temperature of 165°F.** Caution: Contents hot.
Oven: Remove plastic film and place contents in an oven safe dish. Cover with foil and bake at 425°F for 20–30 minutes. Cook to a minimum internal temperature of 165°F.**
We seasoned this lightly. Add salt and pepper to your heart’s content.
Contains: Milk, Wheat
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.
Marketplace product pages reflect information provided by third-party manufacturers and other content providers. Although we strive to ensure that information is accurate, we don't guarantee it, and images, descriptions, specifications, or other attributes may be incomplete, out of date, or otherwise incorrect. You should always review allergen, ingredient and nutritional information as well as any warnings or instructions before you buy, use or consume any product, including products on our marketplace. We don't guarantee the accuracy of nutritional labels, claims or any other information on product packaging.