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Ingredients

• Servings: 6 to 8
• 1 1b. of organic butternut squash, halved, roasted (with or without additional herbs, though I would not add honey or butter), peeled, and scraped outor (as I was using in my ravenous state tonight) a 12- or 16-oz. box of frozen organic winter squash (pureed or cubed)
• 1 T organic butter
• 1 organic yellow onion
• 4 garlic cloves
• 2 tsp. dried sage
• 3 T. whole-wheat flour
• 1/4-1/2 tsp. nutmeg
• 1/4 tsp. cayenne pepper
• 2 c. 2% organic milk (or try skim and see if it works)
• 2 oz. soft goat cheese
• 3/4 c. cheese (I used mozzarella, fontina, and parmesan reggiano)
• salt and pepper
• 1/4 c. reduced-fat cheddar (or another grated cheese, but separate from the rest)
• 1/4 c. bread crumbs mixed with Italian seasonings
• oil spray

Description

Mmm, Delicious. We Ate It With A Side Of Steamed Spinach Mixed With A Little Bragg’s (like Soy Sauce) And Some Herbs.

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