Ingredients
For the vegetables:
1 tablespoon extra-virgin olive oil or pecan oil
2 cups butternut squash, diced
2 cups cauliflower florets
1/4 teaspoon sea salt
1/4 teaspoon black pepper
3/4 cup vegetable broth
For the pasta:
1 16-ounce package of your favorite pasta, cooked according to package instructions
2 cups broccoli florets, steamed or boiled
For the creamy cheese sauce:
1 cup lowfat milk
1/2 cup grated cheddar cheese, about 1/6 cup more for topping
1/2 cup grated parmesan cheese, about 1/6 cup more for topping
3 tablespoons butter
1 teaspoon Dijon mustard
For the "breadcrumb" topping:
1/2 cup of Fortune Favors The Spicy or The Everything, roughly chopped
Directions
Preheat oven to 350 degrees F.
Heat extra-virgin olive oil in a large skillet over medium-high heat. Add in butternut squash, cauliflower, sea salt, and black pepper. Cook for 1 to 2 minutes or until fragrant.
Pour in vegetable broth and cover the skillet. Let simmer for 8 to 10 minutes, or until vegetables are tender. Remove from heat and let cool.
Blend cooked butternut squash and cauliflower from above, milk, 1/2 cup cheddar, 1/2 cup parmesan, and Dijon mustard in a blender or food-processor. Taste and adjust seasoning as desired. Yields about four cups; you may not use all sauce.
Place pasta and steamed broccoli in a large mixing bowl. Pour 1/2 cup of sauce at a time over pasta and broccoli until the pasta is well coated and saucy. Taste and adjust salt and pepper as desired.
Pour pasta into a baking dish. Top with additional cheddar and parmesan cheese and bake for 15 minutes at 350 F, until cheese is melted.
After 15 minutes, broil mac and cheese on low for 2-3 minutes, or until golden brown.
Remove from oven and sprinkle with pecan "breadcrumbs."
Serves 4. Recipe adapted with permission from the American Pecan Promotion Board.
