Ingredients

The following ingredients have 5 Servings
  • 1 medium butternut squash (peeled and cut into large chunks)
  • 8 oz dry quinoa pasta (or other gluten free-pasta, or half of a 1 lb. box of regular pasta)
  • 3 Tablespoons chicken or vegetable broth
  • 1 cup milk (I've used 1% and 2%)
  • 1 Tablespoon butter
  • 1 teaspoon dry mustard
  • 1 1/2 cups sharp cheddar cheese
  • 1/2 cup parmesan cheese (divided)
  • 1/2 cup frozen peas
  • salt and pepper (to taste)

Instruction

  • Steam or microwave the butternut squash until it is soft and can be mashed easily, about 15 minutes.
  • Meanwhile, preheat your oven to 350°F. and cook the pasta according to package directions, leaving it slightly under cooked, or al dente.
  • In a blender or food processor, puree the butternut squash with the broth, adding enough so that it becomes a smooth puree.
  • In a large saucepan, combine the squash puree, milk and butter, and heat over medium heat until it just barely comes to a boil.
  • Add the dry mustard, cheddar cheese, and 1/4 cup of the parmesan cheese, and stir until the cheese is fully melted and incorporated.
  • Add the frozen peas, and salt and pepper, to taste.
  • Add the pasta to the cheese sauce, and stir to combine.
  • Pour the mixture into a glass or ceramic baking dish, and sprinkle the top with the remaining 1/4 cup parmesan cheese.
  • Bake for 20-25 minutes, or until hot and bubbly, and the top is slightly browned.