Cheesy Butternut Squash Pasta


1 and 1/2 c. macaroni noodles, uncooked
3-4 c. cubed butternut squash, peeled and de-seeded
2 garlic cloves, minced
1/3 apple, peeled and chopped
1/3 c. onion, finely chopped
3 tbsp. unsalted butter
1/2 c. vegetable broth
3/4 c. milk
1 and 1/4 c. cheese, I used sharp cheddar
Salt and pepper
1 tsp. paprika
*Optional: Fresh parsley



  1. Cook the macaroni according to package directions. Drain and set aside.
  2. Heat the butter in a skillet over medium low heat, sauté the onions, garlic and apple until soft and fragrant (about 5 minutes).
  3. Meanwhile, peel the butternut squash and remove the seeds. Cut into large chunks.
  4. Boil the squash until completely tender and then drain. Place the squash in the blender with the butter mixture, a pinch of salt, pepper, broth, paprika, and milk.
  5. Pulse until smooth.
  6. Pour the sauce over the cooked noodles and add the cheese. Stir until melted.
  7. Add more salt and pepper to taste.
  8. Serve with parsley if desired.


**Recipe adapted by Nutrition and Food Program Manager, Kirby Stewart.


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