1 lb. vegetable pasta
3 Tbsp. flour
3 Tbsp. butter
2 cups low-fat milk
8 oz. low-fat cheddar cheese, grated

2 Tbsp. olive oil
1 butternut squash
  peeled and diced
1 cup spinach, thinly sliced

Salt & pepper


  1. Preheat oven to 425°.
  2. Peel and dice the butternut squash and place on a cookie sheet.
  3. Drizzle with olive oil and season with salt and pepper.
  4. Roast butternut squash for 20-30 minutes until tender or carmelized.
  5. Chop spinach in thin strips. Set aside.
  6. Cook pasta according to package directions.
  7. Melt butter over low heat in saucepan.
  8. Add flour and whisk to combine for about 1 minute over low heat.
  9. Over medium heat, add milk and let sauce thicken. Whisk occasionally. Approximate time: 2 min.
  10. Add grated cheddar cheese. Stir to combine.
  11. Add roasted butternut squash and spinach. Stir to combine.