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Ingredients
US|METRIC
4 SERVINGS
- 2 cups butternut squash (cubed)
- 6 cups whole wheat fusilli pasta (dried)
- 1/4 cup light butter (spread with canola oil)
- 1 cup yellow onion (minced)
- 2 garlic cloves (minced)
- 1/4 cup whole wheat flour
- 3 Tbsp. Dijon mustard (grainy)
- 1 tsp. kosher salt
- 1/4 tsp. chili powder
- 3 cups nonfat milk
- 3 cups shredded sharp cheddar (reduced-fat, I use Cabot Sharp Light)
- 1/2 cup grated Parmesan cheese
- 2 Tbsp. sage (finely chopped, optional)
- sage leaves (Fried, for garnish, optional)
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