Butternut Squash Mac and Cheese

2 cups Buttersquash, Cubed (no skin)

2 tbsp Olive Oil (for roasting)

½ tsp Nutmeg, Sage, Paprika (each)

2 tbsp Olive Oil (for sauce)

1 Shallot (or 1/2 small onion), sliced thin

2 tsp Minced Garlic

2 tbsp Butter

½ cup Stock (Vegetable or Chicken work)

½ cup Heavy Cream

1 cup Grated Cheddar (I used sharp white "unexpected cheddar" from Trader Joes)

1 cup Grated Gouda (I also bought TJs Gouda and grated it)

½ cup Grated Parmesean

1.50 cups Pasta Water (starchy water from the pasta pot)

3 cups Pasta of your choice (enough for 4 people)

Start with prepping the butternut squash. You can buy it pre-cubed or cut a whole squash yourself. If you cut on yourself, remove the skin.

Set oven to 400. Toss the cubed squash with olive oil, salt, pepper, nutmeg, paprika, and sage. Roast for 25 minutes.

While squash is roasting, prep the remainder of the ingredients.

Prepare to cook pasta by boiling salted water.

Just before butternut squash is done roasting, heat up olive oil on medium in a deep pan. Add in shallots and mix for 1 min. Reduce heat to low and add minced garlic and butter. mix.

Add in stock and cream and mix. Bring heat up slightly to medium-low.

Add in roasted butternut squash (when done). Mix, cover and simmer for 5 minutes.

(At this point you can add in pasta to the water. Cook according to box instructions.)

Using a hand blender, begin to purée squash with liquid. Add in 1/2 c pasta water and purée again until smooth.

(you can also transfer to a blender if you do not have a hand mixer and then back into the pot)

Add in a second 1/2 c of pasta water and all three kinds of cheese. Mix well until cheese starts to melt.

Add in pasta with another 1/2 c pasta water and mix.

Season more to taste if you wish. I added a little more salt and pepper. Option to add a dash of cayenne 🌶

Serve hot. Top with more Parmesan and parsley flakes or chili flakes. Enjoy 😉

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Butternut Squash Mac and Cheese