INGREDIENTS
4 cups
Butternut squash
2 cloves
Garlic
1/4 cup
Onion
4
Pickled jalapeno
1 tbsp
Dijon mustard
1 tsp
Chili powder
2 tsp
Kosher salt
1/2 cup
Nutritional yeast
1 tsp
Paprika
4 tbsp
Whole wheat flour
1 tsp
Cumin
3 tbsp
Butter
1 1/2 cups
Cheddar cheese, sharp
2 cups
Skim milk
3 tbsp
Liquid from jalapeno jar