INGREDIENTS
3 cups
peeled and cubed butternut squash (about 1 medium sized squash)
1
box elbow pasta (I used
Anthony's Hidden Veggie Twisted Elbows
pasta)
1 tbsp
butter
8 oz
white mushrooms, sliced
3
green onions, sliced (whites & greens)
2 tbsp
all-purpose flour
1 cup
fat-free milk
1/4 tsp
salt
1/4 tsp
pepper
1 1/2 cups
shredded fontina cheese (I used
Sargento 6-cheese Italian blend
and it was amazing!)