Ingredients
Scale
For the Sauce:
- 2 cups butternut squash, peeled and cubed
- 2 cups vegetable broth
- 1 cup milk (or a dairy-free alternative)
- 1 cup shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 tablespoons butter
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
For the Pasta:
- 1 pound elbow macaroni (or your favorite pasta shape)
Instructions
Prepare the Butternut Squash
- Boil Squash: In a pot, bring vegetable broth to a boil. Add the cubed butternut squash and cook for about 10-15 minutes until tender.
- Blend: Drain the squash and transfer it to a blender. Add milk, garlic powder, onion powder, salt, and pepper. Blend until smooth and creamy.
Cook the Pasta
- Cook Pasta: In a large pot, bring salted water to a boil. Add the elbow macaroni and cook according to package instructions until al dente. Drain and set aside.
Make the Cheese Sauce
- Combine Sauces: In a large saucepan, melt butter over medium heat. Add the blended squash mixture and stir until heated through.
- Add Cheese: Gradually add the cheddar, mozzarella, and Parmesan cheese, stirring until melted and smooth.
Combine Pasta and Sauce
- Mix Together: Add the cooked pasta to the cheese sauce, stirring until well combined. Adjust seasoning if necessary.
- Prep Time: 20 min.
- Cook Time: 30 min.
Nutrition
- Serving Size: 6 servings
- Calories: 400 kcal
- Fat: 15g
- Carbohydrates: 54g
- Fiber: 3g
- Protein: 14g