Butternut Squash Macaroni & Cheese

This photo does not do this dish justice, I promise!!  This is one of my very favorite fall meals and my whole family loves it, even my picky 22 month old daughter!  Please try it and let me know what you think!

Recipe:

1lb. penne pasta (whole wheat is delicious too)

1 cup sharp cheddar cheese

1/2 cup grated parmesan cheese

2 cups chicken broth

1 cup whole milk

1 whole butternut squash

olive oil

salt & pepper

garlic powder

fresh thyme

Start by preheating oven to 425 degrees and putting a large pot of water on the stove to boil.  While the water/oven is heating up peel your squash with a vegetable peeler and dice it into 1-2 inch cubes.  The squash can be slippery so be careful with your knife!  Coat cubes lightly with olive oil and spread on a cookie sheet.  Season with salt, pepper & garlic powder.  Once oven reaches 425 place squash inside and roast for 20-30 minutes turning once or twice until golden brown.  Cook pasta according to box directions -2 minutes in plenty of salted water (since the pasta will continue to cook in the oven you want it al dente).  When squash is done add 2 cups of chicken broth to a blender or food processor along with cooked squash.  Puree until smooth.  Heat a non-stick skillet over medium heat and add squash mixture.  Once heated through add milk, parmesan and several sprigs of fresh thyme.  Stir until cheese is melted completely and mixture is smooth.  Check for seasoning and add salt and pepper to taste.  Remove from heat and add to drained pasta.  Transfer to a greased baking dish (I love Trader Joe's Coconut Oil Spray for this) and top with the cheddar cheese.  Place in the oven for 10 minutes or until the cheese is melted, brown and bubbly.

**If you want to kick this up a notch, top it with diced browned pancetta & crispy onions!!  It's delish!

I hope your family enjoys this as much as mine does!