2⅔ c butternut squash puree (I used frozen, entirely thawed)
4 c unsweetened almond milk or milk of choice
16 oz whole wheat or high fiber pasta (small, such as shells or macaroni)
3 - 4 c reduced fat sharp cheddar, shredded
1½ tsp salt, to taste
¼ tsp pepper
1 tsp garlic powder
1 tsp dried parsley
Instructions
Spritz large slow cooker with nonstick spray.
In the slow cooker, whisk together butternut squash puree and almond milk until there are no chunks remaining. Add the pasta, cheese, and seasonings and mix until well combined.
Cover and cook on low for 3 - 4 hours. Do not stir. Serve when all liquid has been absorbed and noodles are cooked through.
Notes
I have NOT tried this recipe with gluten free noodles and cannot vouch for the results -- please let me know if you try it. If you want to cut the recipe in half, reduce all ingredients by half. Cook in a smaller crock pot so that it fills at least ½ of the crockpot and cook for the full length of time. If cooking half of the recipe in a larger crock pot, time will be dramatically reduced to 2 hours or less.