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Nutrition Facts
Serving Size 191 g
(Approx. 10 Servings)
Amount Per Serving
Calories 540 Calories From Fat 390
% Daily Value*
Total Fat 43 g 66%
Saturated Fat 27 g 135%
Trans Fat 1.0 g
Cholesterol 145 mg 48%
Sodium 260 mg 11%
Total Carbohydrate 28 g 9%
Dietary Fiber 2 g 8%
Sugars 3 g
Protein 11 g
Vitamin A 90% Iron 6%
Vitamin C 10% Calcium 25%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Macaroni and Cheese with Butternut Squash and Sage

Prep Time
30 minutes
Cook Time
50 minutes
Total Time
1 h 20 m
10  People


Recipe makes 10 Servings

1 Lb Gnocchi Napoletani
10 Oz diced butternut squash
4 Tbsp Wondra Flour
8 Tbsp butter, divided
1/4 cup(s) fresh sage
3 cup(s) heavy cream
1 cup(s) gruyere cheese, grated
1 cup(s) H-E-B Artisan Cheddar, shredded
1 cup(s) panko breadcrumbs
1 Tsp dried rubbed sage
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Preheat oven to 400ºF. Place squash on a foil line sheet pan and drizzle with 1 tablespoon of melted butter. Place in oven and roast until edges are browned and tender, about 30 minutes. Remove from oven and set aside.
While squash is roasting, cook pasta according to package directions, drain and set aside.
In a large saucepan over medium heat, melt 4 tablespoon of butter, add fresh sage and bring to a simmer. Once leaves are slightly browned, remove from butter. Then, add in flour. Cook until combined and the mixture resembles wet sand.
Add in heavy cream and whisk until smooth and begins to thicken.
Add cheeses and stir until melted.
Combine sauce, pasta and squash together into a greased 9 x 13 baking dish.
To make topping, melt remaining butter and combine with dried rubbed sage and bread crumbs. Mix well, and sprinkle over pasta.
Reduce oven to 350ºF. Bake for 45 minutes or until crust is browned and sauce is bubbly.



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