Mise en place

• Cube butternut squash
  • Cut off ends of squash
  • Peel off the skin
  • Cut in half
  • Scoop out the seeds
  • Slice into planks
  • Dice into cubes
• Mince garlic
• Dice onions
• Measure all ingredients

Prepare

• Bring one pot of water to a boil. Add cubed butternut squash and cook on medium-high heat for 12-15 minutes or until fork tender.
• Remove butternut squash from the boiling water with a slotted spoon and place into a large bowl to slightly cool.
• Add macaroni noodles to reserved boiling water and cook according to package instructions. While the noodles are cooking, add cooked butternut squash to a food processor or blender.
• Puree squash while slowly adding the vegetable broth until desired consistency is reached. Add more broth to thin the puree if needed.
• Heat a sauté pan over medium heat. Add 1 T of olive oil to the pan. Next add the minced garlic and diced onions and cook down until soft, about 3 minutes.
• Add the butternut puree to the sauté pan with the garlic and onions. Mix together.
• Next, add the Parmesan cheese, milk and salt and pepper to create a sauce-like mixture.
• Remove macaroni from boiling water and stir into butternut sauce until well coated. Salt and pepper to taste and garnish with leftover Parmesan cheese.

Serve and enjoy!