May 21, 2018
1In a saucepan, add butternut squash, vegetable stock and milk. Bring to a boil and cook until tender (20 minutes).
2Remove and add to blender. Add Greek yogurt. Blend.
3Add cooked pasta to large saucepan, add shredded cheese and butternut squash mixture.
4Stir until well combined and cheese melted. Add black pepper to taste.
As seen in a Cabarrus Health Alliance cooking class.
3 cups cubed butternut squash
1 1/4 cup vegetable stock
1 1/2 cup milk
2 Tbsp. plain Greek yogurt
2 cups shredded cheddar cheese
1 cup grated Parmesan cheese
1 pound whole-wheat pasta cooked according to package
Black pepper to taste