Ingredients
1 pound pasta (elbows or your favorite shape)
1 tablespoon butter
1 medium yellow onion, diced
1 pound butternut squash, peeled, seeded, and cubed
Water or broth (just enough to cover squash; broth adds more flavor)
2 cups milk
1/8 teaspoon ground nutmeg
1 cup shredded cheddar cheese
Instructions
Melt the butter in a large, shallow pan over medium heat.
Add the diced onion and sauté until soft and translucent.
Add the cubed butternut squash and pour in enough water or broth to barely cover it. Bring to a boil, then reduce heat and simmer for about 15 minutes, or until the squash is tender.
Use an immersion blender to puree the squash and onions until smooth. (If using a standard blender, blend carefully and return the mixture to the pan.)
Add the uncooked pasta directly into the puree and bring the mixture back to a boil.
Once boiling, reduce to a low simmer. Pour in the milk and continue cooking until the pasta reaches al dente.
Stir in the ground nutmeg and shredded cheddar, mixing until the cheese melts and the sauce becomes creamy.
For a crispy top, transfer the mixture to an oven-safe dish and broil or bake briefly until lightly browned.
Serve warm and enjoy—perfect for fall dinners or a cozy Thanksgiving side