Butternut Squash Mac & Cheese
Serves: 4-6

1 lb pasta
1-1/2 cups pureed butternut squash
1/2 onion
2 cups chicken stock
1 tsp thyme
3 Tbsp flour
2 cups grated Cheddar cheese
1/2 cup grated Romano cheese
2 Tbsp butter
2 Tbsp olive oil
salt to taste
1 cup half & half

Preheat oven to 400 . Place one butternut squash on a rimmed baking sheet
and bake for 1 hour, until tender. Let cool and begin boiling water for
pasta. Cut the squash in half and remove the stringy flesh and seeds from
inside. Scoop out the squash and puree until creamy. Add salt to water
and boil pasta for 10 minutes. While pasta is boiling, melt olive oil and
butter in a separate pan. Grate in the onion; add the thyme and the flour
to the mixture. Let cook until golden. Next add chicken stock and then
1/2 cup of pureed squash, whisking continuously. Let heat through until
bubbling, then add half & half and bring to a boil. Add romano and cheddar
cheeses, and salt to taste. After draining pasta, pour the sauce over it
and stir in. The sauce will thicken as you let it stand.


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