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Here's a sauce so good you'll want to eat it by the spoonful. Make a double batch, and stir into whole grains, drizzle over vegetables, or use as a sauce for lighter mac and cheese.
Ingredients
Vegetarian
∙ Serves 6
Produce
3 cups Butternut squash
1 lb Cremini mushrooms
4 Garlic cloves
1 Onion, chopped (about 3/4 cup), small
1 bunch Swiss chard
Canned goods
1 1/16 cup Vegetable broth, organic
Pasta & grains
6 Lasagna noodles, whole-wheat
Baking & spices
1/4 tsp Black pepper, freshly ground
1/2 tsp Kosher salt
1 Dash Nutmeg, ground
Oils & vinegars
1 Cooking spray
1 tbsp Olive oil
Nuts & seeds
3 tbsp Pine nuts, toasted and chopped
Dairy
2 oz Cave-aged gruyere cheese
1 cup Milk, fat-free
3 oz Mozzarella cheese, part-skim
1 oz Parmigiano-reggiano cheese, fresh
3/4 cup Ricotta cheese, part-skim
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