Submitted by featured Guest Chef, Elizabeth Becker.
Elizabeth is a student-athlete at NMU training to be an Olympic athlete.

“A great organic meal for any health conscious athlete, as well as a comfort food junkie.” – Elizabeth Becker

Ingredients

• 1 cup butternut or winter squash puree (I use frozen, entirely thawed)
• 2 cup unsweetened almond milk
• 8 ounce whole wheat organic high fiber pasta (my favorite are the shells)
• 2 cup sharp cheddar, shredded
• 1/2 teaspoon each of garlic powder and parsley
• pinch of salt and pepper

Directions

1. Cover slow cooker with coconut oil or butter.
2. In the slow cooker, whisk together butternut squash puree and almond milk until there are no chunks remaining.
3. Add the pasta, cheese, and seasonings and mix until well combined.
4. Cover and cook on low for 2-3 hours until noodles are soft.
5. Enjoy!