Ingredients
Scale
1 (15 ounce bag) frozen butternut squash
Kosher salt, for seasoning
1 cup milk
1.5 cups grated yellow or white cheddar cheese
2 tablespoon butter
1 (16 ounce) box dried pasta, small short shapes work best
Instructions
- Bring a large pot of salted water to a boil over medium high heat. Add the squash and cook until very tender, about 3 minutes.
- Use a slotted spoon to move the squash from the pot to a blender. Cool the squash for about 5 minutes.
- Meanwhile, Bring the pot of water back to a boil and add the pasta. Cook according to the package instructions.
- Add the milk, cheese, and a pinch of salt to the blender. Blend the squash sauce until smooth.
- Drain the pasta from the boiling water and return to the pot. Add the cheese sauce and stir to coat.
- Serve warm with extra cheese on top, as desired.