A delicious and nutritious butternut squash mac & cheese made with Banza noodles, featuring creamy cheese and seasonal spices. Perfect for a cozy meal, this dish serves 4 and is packed with protein.
1: Coat the squash with olive oil and salt, then place face down on a baking sheet.
2: Roast at 425°F for 1 hour.
3: Once roasted, let the squash cool for 10 minutes.
4: Remove the seeds and scoop the insides into a blender.
5: Blend with cream cheese or goat cheese until smooth.
6: Boil the Banza noodles with the bouillon for 7 minutes.
7: Drain, rinse, and cover the noodles, set aside.
8: On low heat, add shredded cheddar cheese, grated Parmesan cheese, ground sage, garlic salt, and butter to the pot.
9: Stir gently until the cheese melts and the sauce is creamy.
10: Add the noodles and toss till combined.
11: Transfer the mac and cheese to a serving dish, garnish with dried thyme, and serve.
