Cheesy Butternut Squash Pasta
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
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.