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4 Servings
8 ounces whole-wheat elbow noodles
2 cups diced peeled butternut squash ( ½-inch)
1¾ cups reduced-fat milk, divided
3 tablespoons all-purpose flour
2 teaspoons dried rosemary
½ teaspoon salt
½ teaspoon ground pepper
1⅓ cups shredded Smoked Gouda cheese
2 ounces reduced-fat cream cheese
2 teaspoons white-wine vinegar
¼ cup sliced fresh chives
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