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Simple to make and absolutely delicious! This is a new take on the old mac and cheese!
Bring a pot of water to boil for the pasta. Once boiling, add pasta and cook until pasta is tender (about 7 to 10 minutes). Strain and set aside.
Melt butter over medium low heat in a saucepan and add the flour. Whisk and cook for 2 minutes. It will resemble a paste.
Slowly add milk. Whisk until combined. Next add everything thing else. Stir until combined.
Add sauce to the pasta and stir!
Note: If you can’t find butternut squash puree, simply cut a butternut squash in half lengthwise. Scoop out seeds and discard. Place face down on a oven safe dish. Roast in the oven for 50 minutes at 400°. Allow to cool. Scoop the “meat” from the skin and place in a food processor or blender. Pulse until smooth.