Butternut Squash Puree
"A creamy fall mac and cheese with butternut squash puree and sage!..."
INGREDIENTS
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1 pound pasta (gluten-free for gluten-free)
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4 tablespoons butter
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4 tablespoons all-purpose flour (rice flour for gluten-free)
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2 cloves garlic, chopped
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2 tablespoons sage, thinly sliced
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2 cups milk (or broth)
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2 cups cheese, shredded*
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1/4 cup parmigiano reggiano (parmesan cheese), grated
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1 pinch nutmeg (optional)
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1 teaspoon dijon mustard (optional)
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2 cups butternut squash puree (or pumpkin puree)
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salt and pepper to taste
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