INGREDIENTS
1 serving
kosher salt
1 lb
butternut squash
10 oz
whole wheat elbow pasta
1 1/2 cups
vegetable broth
1/2 tsp
onion powder
1/2 tsp
garlic powder
1 serving
black pepper
1/4 cup
panko breadcrumbs
2 tbsp
parmesan cheese
1 tbsp
unsalted butter
1 medium
shallot
1/4 cup
flour
2 cups
skim milk
1/2 cup
gruyere cheese
1/2 cup
shredded cheddar cheese
1 serving
chives
1 serving
sriracha sauce