Butternut Squash Mac and Cheese

Ingredients

• 1 box (8 ounces) chickpea pasta shells
• 2 tablespoons natural buttery spread with olive oil
• 1 DOLE® Yellow Onion, halved and chopped
• 3 garlic cloves, minced
• 1 teaspoon chopped fresh sage
• ½ medium butternut squash, peeled, seeded and chopped
• 1¼ cups unsweetened oat milk
• 1 cup vegetable stock
• 1½ cups dairy free Cheddar style shreds
• ¼ cup vegan grated Parmesan plus additional for garnish (optional)
• ¼ teaspoon kosher salt
• 1 cup packed DOLE® Baby Arugula

Directions

1.     Prepare pasta as label directs; drain and return to saucepot.

2.     Melt buttery spread in alarge saucepot over medium heat. Add onion; cook 4 minutes or until tender, stirring occasionally. Add garlic and sage; cook 1 minute or until fragrant, stirring frequently. Add squash; cook 3 minutes or until lightly browned, stirring occasionally. Stir in milk and stock; heat to a simmer. Reduce heat to low; cover and cook 10 minutes or until squash is very tender, stirring occasionally.

3.     Purée squash mixture with an immersion blender until smooth. Stir in shreds, Parmesan and salt until incorporated; fold in arugula and pasta. Cook mac and cheese 2 minutes or until heated through and arugula wilts, stirring occasionally. Makes about 8 cups.

4.     Serve mac and cheese sprinkled with Parmesan, if desired.

Tips & Tricks

Chef Tip

Add 1 to 2 pieces of paper towel to baby arugula package to help slow down and prevent spoilage.