CHEESY BUTTERNUT SQUASH PASTA

Recipe By The Recipe Critic

INGREDIENTS:

  • 1 and ½ cups macaroni noodles, uncooked
  • 3-4 cups cubed butternut squash, peeled and de-seeded
  • 2 tablespoons unsalted butter
  • ½ cup vegetable broth
  • ¾ cup 1% milk
  • 1 and ¼ cup cheese, I used sharp cheddar
  • Salt and pepper
  • 1 teaspoon paprika
  • Optional: fresh parsley

DIRECTIONS:

  • Cook the macaroni according to package directions. Drain and set aside.
  • Heat the butter in a skillet over medium low heat.
  • Meanwhile, peel the butternut squash and remove the seeds. Cut into large chunks.
  • Boil the squash until completely tender and then drain. Place the squash in the blender with the butter, lots of salt, pepper, broth, paprika, and milk.
  • Pulse until smooth.
  • Pour the sauce over the cooked noodles and add the cheese. Stir until melted.
  • Add more salt and pepper to taste.
  • Serve with parsley if desired.