Butternut Squash Whole-Wheat Mac & Cheese

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500 g organic whole-wheat egg-white noodles

sweet onion, such as Vidalia, diced

1/4 cup butter, softened

3 tbsp flour

3 cup organic whole milk

1/2 tsp Dijon mustard

1 1/3 cup butternut squash puree

2 cup grated cheese

Salt & pepper to taste

1/3 cup Panko or plain breadcrumbs

1/3 cup Parmesan cheese, grated, not powdered

2 tbsp unsweetened coconut, shredded

1 medium butternut squash

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