Ingredients

The following ingredients have 4 Servings
  • 16 oz. whole-grain macaroni noodles (or whatever noodle you prefer!) (uncooked)
  • 3 cups pasta water
  • 3 Tbsp. butter, unsalted
  • 3 Tbsp. whole-wheat flour (or All-Purpose flour)
  • 2 (10 oz.) bags frozen butternut squash, slightly thawed*
  • 1 1/2 cups cheddar cheese, shredded
  • salt and pepper, to taste
  • Parmesan cheese (for garnish)
  • 1/3 cup milk or heavy cream (optional for more creaminess)

Instruction

  • Cook noodles according to package directions. IMPORTANT: Drain pasta but reserve 3-4 cups pasta water.
  • First make the roux: In a large pot over medium heat, melt butter and whisk in flour until combined, about 15-20 seconds. (Be sure not to let it burn). Then, slowly whisk in 1 1/2 cups of the reserved pasta water, whisking thoroughly. It should look thinner than an Alfredo sauce at this point.
  • Add in cubed butternut squash and then add in the remaining pasta water.
  • Using an immersion blender (or blender of choice), blend mixture until smooth. Must blend; this step cannot be skipped.
  • Add in shredded cheese and stir until melted. Taste and add in salt and pepper to taste (I add about 1 tsp. salt and 1/2 tsp. pepper. (Heavy pinch of salt recommended!) May taste bland if you don't add enough salt so be sure to season as desired.
  • Stir in cooked noodles until noodles are coated. Top with parmesan cheese and enjoy!