INGREDIENTS
2 cups
Butternut squash
2
Garlic cloves
2 tbsp
Sage
1
Sage, Fried
1 cup
Yellow onion
3 tbsp
Dijon mustard, grainy
6 cups
Fusilli pasta, dried whole wheat
1/4 tsp
Chili powder
1 tsp
Kosher salt
1/4 cup
Whole wheat flour
1/4 cup
Butter spread with canola oil, light
3 cups
Cheddar, reduced-fat sharp
3 cups
Milk, nonfat
1/2 cup
Parmesan cheese, grated