Categories: Pasta- Pasta sauce- Pizza

Ingredients

• 2 cups elbow macaroni
• 1 Tbsp. butter
• 1/3 cup chopped yellow onion
• 4 cups fresh or frozen cubed butternut squash
• 5 cups reduced-sodium chicken or vegetable broth
• 3/4 cup 2% reduced-fat milk
• 1/2 tsp. salt
• 2/3 cup shredded Gruyere cheese
• chopped fresh parsley
• black pepper

Directions

1. Coat macaroni according to package directions. Drain and set aside.
2. Heat butter in a large skillet over medium-low. Add onion and cook, stirring over low until fragrant and golden, about 20 minutes.
3. Place butternut squash and broth in a saucepan and bring to a boil. Reduce heat to medium and simmer until tender, 5 to 7 minutes. Drain, reserving 1/2 cup broth, and transfer squash to a blender. Add onions, milk, salt and reserved broth to blender and puree until smooth and creamy. (should make about 4 cups sauce.)
4. Pour sauce over noodles and add cheese. Stir until cheese is melted. Add water or milk to adjust consistency as needed. Sprinkle with chopped fresh parsley and black pepper.

Email to a friend | Print this recipe | Back