Healthy Butternut Squash Mac and Cheese with Sage and Cauliflower

INGREDIENTS

2 cups

Butternut squash, frozen

2 cups

Cauliflower, frozen

4 cloves

Garlic

2 tsp

Sage, fresh

1 cup

Yellow onion, small

1 1/2 cups

Chicken stock, low sodium

340 g

1 box whole grain short cut pasta, whole grain

Fleur de sel

1 pinch

Nutmeg

Salt and pepper

5 tsp

Olive oil, extra virgin

1 1/2 tsp

Flaxseed, ground

5 tbsp

Panko breadcrumbs

6 oz

Cheddar, old

1 oz

Parmesan cheese

3 tbsp

Parmesan cheese

3/4 cup

Skim milk