Ingredients
- Olive oil aerosol
- Halal salt
- Butternut squash weighing 1 pound
- Whole wheat elbow pasta, 10 ounces
- Divided into 1 1/2 cups of low-sodium vegetable broth
- 1/2 tsp. of onion powder
- 1/2 tsp. of garlic powder
- Panko breadcrumbs, 1/4 cup
- Freshly grated Parmesan cheese, two tablespoons
- 1/fourth cup unsalted butter
- Minced one medium shallot
- All-purpose flour, 1/4 cup
- 2 cups milk and 1/2 cup grated gruyere
- 1/2 cup of cheddar cheese
Instructions
- Set the oven's temperature to 375 F. An oil-coated glass baking dish measuring 9" by 11" and place aside.
- Heat a sizable saucepan of brine to boil. Boil the squash for 5–6 minutes.
- Once fork-tender, use a spoon to transfer the squash to a blender.
- Add the pasta to the heated water and cook as directed on the package. Drain and re-add cooked food to the pot.
- Meanwhile, add the squash to the blender and 1/2 cup vegetable broth, garlic powder, onion powder, one teaspoon salt, and black
- Pepper to taste. Blend till creamy and smooth.
- Combine breadcrumbs, Parmesan, 14 tsp salt, and pepper in a small bowl. Place aside.
- In a medium saucepot set over medium heat, melt the butter. Add the shallots, cook them for two minutes. After another minute of
- cooking, evenly distribute the flour over the shallots.
- Continue whisking in the final 1 cup of broth and milk. Bring stew to a boil, and lower heat to medium, stirring for 5 minutes.
- Mix up cheese, 1 1/2 teaspoons salt, pureed squash, and pepper after turning off the heat.
- Noodles and sauce are combined gently, then the mixture is transferred to the baking dish that has been prepared.
- Add the breadcrumb mixture on top, then bake for 25 minutes. Place the oven rack to top and broil for two to three minutes or until the crumbs brown.
