Cheesy Squash Penne

Can't get the kiddies to eat their veggies? Parents, arm yourself with this sneak attack. Squash and cheese come together in this palate-pleasing penne pasta. Think of it as taking the traditional macaroni and cheese dish and putting a healthy twist on it.

Cheesy Squash Penne

Ingredients

For 0006 Person(s)

Recipe

  • 32 floz water
  • 1 teaspoon(s) sea salt
  • 1 squash, thinly sliced
  • 1 1/2 tablespoon(s) unsalted butter
  • 1/5 cup(s) wheat flour, whole
  • 2 1/4 cup(s) unsweetened almond milk
  • 2 leeks, chopped
  • 1/8 teaspoon(s) pepper
  • 1/8 teaspoon(s) cinnamon
  • 2 cup(s) reduced fat cheddar or colby cheese
  • 1 cup(s) reduced fat provolone cheese
  • 2 cup(s) penne

Directions

    1. Bring 4 cups of water and 1 teaspoon of sea salt to a boil in a medium saucepan.
    2. Stir in the squash and penne.
    3. Bring back to a boil.
    4. Cover and cook until the pasta is al dente.
    5. Drain and set aside.
    6. Melt the butter in a large saucepan over medium-low heat.
    7. Whisk in the flour and milk until smooth.
    8. Increase the heat to medium-high.
    9. Add the leeks, pepper, and cinnamon. Bring to a boil.
    10. Stir in the cheeses until melted.
    11. Pour the sauce over the pasta. 
    12. Serve hot.