INGREDIENTS
4 cups
diced butternut squash
1/2 tbsp
extra virgin olive oil
1/2 tsp
kosher salt
1 tsp
sage rub
1 tsp
dried thyme
2 cloves
garlic (minced)
8 oz
mezzi rigatoni
2
TBSPs unsalted butter
2
TBSPs all purpose flour
1 cup
skim milk
1 1/2
shredded mozzarella (divided)
2 cups
cooked turkey