4 low mac butternut squash Recipes

ronzoni smart taste rontini pasta, nonfat dry milk powder, low-fat milk, butter, all-purpose flour, frozen butternut squash puree, shredded sharp cheddar cheese (2 cups), worcestershire sauce, salt, pepper, crushed whole wheat ritz cracker (18-20 crackers), dried thyme, fresh thyme sprig (optional)

whole wheat pasta, elbows (i use dreamfield s brand as seen in the photos for this recipe), vegetable broth, vegan parmesan cheese, shredded, vegan cheddar cheese, shredded, v- 8 butternut squash soup (can tsp find the soup no worries! just use defrosted frozen butternut squash instead), salt, dry mustard (from here down, feel free to add a lot more of these spices if you want. these are just guidelines. ), white pepper ( is hotter than black pepper, so if it s your first time using it, be careful.), worcestershire sauce, chili powder, tabasco sauce (again , a guildeline. i use 1/4 a bottle sometimes! really. yeah, i like it spicy!)

frozen cauliflower, dreamfields low carb pastas, pasta water, frozen butternut squash, milk (regular, or non dairy ), sharp cheddar cheese (if you try and use mild cheddar, there will be little to no flavor!), parmesan cheese, salt and pepper, breadcrumbs, butter