INGREDIENTS
4 cups
Butternut squash
1
Parsley
1 1/2 cups
Yellow onion
5 cups
Chicken broth
2 cups
Elbow macaroni
1
Black pepper, freshly ground
1 tsp
Kosher salt
1/4 cup
Breadcrumbs
3
reduced-fat milk (2%), reduced-fat
1 tbsp
Butter, unsalted
1 cup
Cheese