Cheesy Butternut Squash Pasta
This cheesy butternut squash pasta recipe is loaded with cozy fall squash and ooey gooey cheese. Making it a perfect meal to warm up to on crisp fall evenings. Even better, it can be ready in less than an hour!
Foto: The Recipe Critic — Alyssa RiversIngredients
- 12 ounces elbow macaroni
- 4 cups butternut squash, (cut into 1-inch pieces)
- ¼ cup melted unsalted butter
- 1 cup whole milk
- ⅔ cup half and half
- 2 cups grated sharp cheddar cheese
- Salt and pepper to taste
Steps
Cook 12 ounces elbow macaroni according to the package directions until it is al dente. Drain and set aside in a separate bowl.
While the pasta is cooking, peel, de-seed, and dice into 1-inch cubes to get about 4 cups butternut squash,. Boil the squash in the same pot you cooked the pasta in until it is tender and easily mushed.
Add the squash, melted ¼ cup melted unsalted butter, 1 cup whole milk, and ⅔ cup half and half to a blender and blend until smooth.
Add the pasta back to the pot over medium heat along with the squash puree, 2 cups grated sharp cheddar cheese, and Salt and pepper to taste.
Cook everything together stirring continuously until the cheese has fully melted and the sauce has thickened and cooked into the noodles a bit.
Serve with additional cheese on top!
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