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!
Servings: 8 Serving
Ingredients
- 12 ounces elbow macaroni
- 4 cups butternut squash cut into 1-inch pieces
- ¼ cup unsalted butter melted
- 1 cup whole milk
- ⅔ cup half and half
- 2 cups sharp cheddar cheese grated
- Salt and pepper to taste
Instructions
- 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 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 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!
Nutrition
Calories: 400kcal | Carbohydrates: 43g | Protein: 15g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 54mg | Sodium: 215mg | Potassium: 437mg | Fiber: 3g | Sugar: 5g | Vitamin A: 8022IU | Vitamin C: 15mg | Calcium: 303mg | Iron: 1mg
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