Butternut Squash Mac & Cheese

This recipe uses less cheese than a traditional recipe, but is just as creamy, tasty and fun to eat!

Serves 4 Ingredients: 1 package pasta of your choice 4 cups butternut squash (fresh or frozen), cubed 2 leaves fresh sage (optional) 0.5 teaspoon salt 0.5 teaspoon garlic powder 0.25 teaspoon black pepper 0.5 large white or yellow onion, diced 2 cloves garlic, minced 1 cup cheese of your choice (I use Cheddar and Gruyere) 1.75 cups broth or stock of your choice (I use chicken) 1 Tablespoon butter or olive oil ​ Step 1: Sautee the onions and garlic in the olive oil or butter until softened and slightly browned, then add sage leaves Step 2: Add the butternut squash and broth of your choice, cover the pot with a lid and bring the contents to a simmer, cooking until butternut squash has broken down and will mash easily with a spoon, about 15 minutes Step 3: Season with salt, pepper and garlic powder, and remove the sage leaves Step 4: Let this mixture cool about 15 minutes so you can stick it in the blender without ruining your blender!  Step 5: Boil your pasta in water with a generous amount of salt, boil pasta for 7 minutes  Step 6: Then blend on high for about 45 seconds until the mixture is smooth and free of chunks of butternut squash, then pour the blended mixture back into the pot it cooked in and put on low heat, then add cheese and stir until the cheese is melted and fully combined into a creamy, rich butternut squash sauce Step 7: Drain the pasta, then add it directly to the pot of sauce, stirring to coat each piece of pasta. Serve and Enjoy! Here are some tips for some fun alterations and add ins! - Add 1.5 Tablespoons goat cheese for an even richer, bolder flavor and added tanginess - Add 1 teaspoon red pepper flakes for a  hint of a spicy kick -For my non-dairy eating and vegan friends, sub out chicken broth and butter for vegan alternatives, and use either shredded vegan cheese ( I've heard Daiya melts pretty well) and up the salt and garlic powder to 1 teaspoon, and pepper to 0.5 teaspoon. Alternately, use 1.5 Tablespoons of nutritional yeast and a squeeze of lemon for a nutty, cheesy, tangy flavor! ​