Recipe by Ali Lopez
2 cups uncooked macaroni
2 tablespoons butter
1 small yellow onion, diced
1 medium butternut squash (4-5 cups)
4 cups vegetable broth
1 cup milk
1 cup shredded cheddar cheese
salt and pepper to taste
- Cook the macaroni according to package directions. Drain and set aside.
- Heat butter in a skillet over low heat. Add onions and sauté over low heat until golden, about 20 minutes.
- Peel, remove seeds and cut squash into small cubes. Bring the broth to a boil and add the squash. Cook for 5-10 minutes or until tender. Drain, reserving 1 cup broth, and transfer squash to the blender. Add the onions, milk, salt, and 1/2 cup broth and puree until smooth and creamy.
- Pour the pureed sauce over the cooked noodles and add the shredded cheese. (You can add more broth if you need to.) Stir to melt the cheese. Season with salt and pepper to taste.