INGREDIENTS
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Whole butternut squash, roasted until tender
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4 ounces goat cheese with herbs
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2 cloves of garlic, crushed
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1/2 cup nonfat plain soy yogurt
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2 cups dairy-free shredded cheese
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1 pound brown rice pasta (cooked)
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1/4 teaspoon cayenne pepper
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1/8 teaspoon ground nutmeg
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1 teaspoon ground black pepper
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1 teaspoon kosher salt
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1/4 cup whole grain pretzels, no salt, processed into crumbs
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2 ounces Pecorino cheese, grated