Mindful Sodexo 
Lentil penne pasta in a creamy roasted butternut squash cheese sauce with charred broccolini & toasted panko crumbs
Nutrition Facts:
Calories: 510, Carbs: 82g, Protein: 26g, Fat: 10g, Sat. Fat: 3.5g, Cholesterol: 15mg, Sodium: 520mg, Fiber: 9g
Prep Time: 12 to 15 minutes Cook time: 15 to 20 minutes Yield: 4 bowls; 1 bowl each
Butternut Squash Mac & Cheese with Broccolini Bowl
Butternut Squash Cheese Sauce
- 1 ½ teaspoons finely chopped garlic cloves
- 2 sprigs of fresh thyme leaves
- 2 cups peeled, cored, and diced butternut squash
- 3/4 cup water
- 1/2 cup low-fat 1% milk
- 1/2 cup part-skim shredded mozzarella cheese
- 1/4 cup shredded cheddar cheese
- One pinch of ground nutmeg
- 1/8 teaspoon ground cinnamon
- 1/2 teaspoon Kosher salt
Roasted Butternut Squash
- 3 cups peeled, cored, and diced butternut squash
Grilled Broccolini
- 1 Tablespoon lemon juice
- 8 ounces broccolini, trimmed
- 1 ¼ teaspoon finely chopped garlic cloves
- 1 teaspoon lemon zest
- 1 ½ Tablespoon olive or canola oil
- 1/4 teaspoon Kosher salt
- 1/8 teaspoon ground black pepper
Butternut Squash Mac & Cheese with Broccolini Bowl
- 12 ounces dry lentil penne
- Water for boiling
- 1/4 cup panko, toasted
To Prepare Butternut Squash Cheese Sauce
- 1. Heat a saucepan and coat it with cooking oil spray.
- 2. Add garlic and saute for 30 seconds or until fragrant.
- 3. Add thyme sprigs, butternut squash, and water. Bring to a boil. Reduce heat, and simmer for 8 to 10 minutes or until squash is tender and easily falls apart with a fork.
- 4. Remove and discard thyme sprigs.
Note: Do not drain the butternut squash. - 5. Add mixture, including cooking water and milk, to a blender. Process until smooth.
- 6. Return pureed mixture to the saucepan. Cover, and heat over medium heat. Add part-skim mozzarella and cheddar cheese, nutmeg, cinnamon, and salt. Stir until the cheese is melted and the sauce is smooth. Keep warm.
To Prepare Roasted Butternut Squash
- 1. Place squash in a single layer on sheet pans, making sure not to overcrowd. Spray with cooking oil spray.
- 2. Roast in a preheated 450-degree Fahrenheit oven for 15 minutes or until lightly browned. Remove from heat and serve warm.
Note: Flip once halfway through cooking to promote even browning. Remove from heat. Serve warm.
To Prepare Grilled Broccolini
- 1. Trim broccolini by cutting off the bottom third of the stems.
- 2. Place the broccolini in boiling water and blanch for 2 minutes. Shock immediately in an ice bath. Drain very well.
- 3. As needed, place on a hot grill or grill pan until charred.
- 4. Add all ingredients to a stainless-steel bowl. Toss until evenly coated. Divide into 4 servings. Serve warm.
To Prepare Butternut Squash Mac & Cheese with Broccolini Bowl
- 1. Boil penne according to the manufacturer's directions. Drain well, and return the pasta to the pot. Add warm cheese sauce and roasted butternut squash. Stir to combine and evenly coat.
- 2. Place 1 portion of grilled broccolini in the center of a serving bowl.
- 3. Evenly top with:
- 1 ½ cups penne with butternut squash and cheese sauce
- 1 Tablespoon toasted panko - 4. Enjoy immediately!
