Serves 4 – 6 people
Total prep time 1 hour
- One small butternut squash (or half of a large)
- One box pasta, any shape
- 2 cups shredded cheddar, monterey or any cheese of choice or a combination
- 2 cups whole milk
- 2 tablespoons butter
- 1 tablespoon cornstarch mixed into three tablespoons milk
- salt and pepper
First roast your squash until very tender, about 30-45 minutes at 375 degrees. (peel your squash and take the seeds out with a spoon). When squash is very soft puree or mash well until smooth.
Heat your milk, add salt and pepper. When it is almost boiling add your milk and cornstarch slurry. Stir well. Your sauce will start to thicken. Remove from the heat and add a cup and a half of cheese. Stir well and add your pureed squash to your sauce. Add warm pasta and mix well. Transfer to a buttered baking dish and top with remaining cheese. Bake at 350 degrees for 15-25 minutes until bubbly.