Ingredients:
2 cups of your choice of uncooked elbow macaroni
1 tablespoon butter or choice of oil
1 small yellow onion, chopped
1 small butternut squash (4–5 cups cubed)
5 cups your choice of broth
3/4 cup milk or choice of alternative
1 teaspoon salt
2/3 cup cheese, shredded
salt and pepper to taste
Step 1: Cook and drain the macaroni according to package directions. Heat your butter or oil in a large pan over medium low heat. Add the chopped onions and turn the heat to low. Saute until translucent and golden.
Step 2: Remove the skin and seeds from the squash and cut into small cubes. Bring the broth to a boil and cook the squash in the broth for 5-7 minutes or until tender. Drain and reserve 1/2 cup of broth. Transfer squash to a blender and add: onions, milk, salt, pepper, reserved broth. Puree until smooth and creamy!
Step 3: Pour and mix the sauce over your cooked noodles. Add the shredded cheese and stir until melted. Add extra milk or water to adjust the consistency of your sauce.
Step 4: Enjoy!