Butternut Squash Mac 'N Cheese

1. 1

   Boil the squash for 10-15 minutes in water seasoned well with salt, red pepper flakes and thyme (dried or fresh).

2. 2

   Remove the squash when it comes apart easily with the back of a spoon, saving the water. Place the cooked squash in a food processor with both cheeses.

3. 3

   Examine the remaining water and add enough to cook your half-pound of pasta. Season accordingly with salt and add pasta to boiling water.

4. 4

   While the pasta is cooking, puree the squash and cheeses, seasoning to taste.

5. 5

   When the pasta is not quite al dente (as it will continue cooking with the cheese sauce), drain and return to the pot.

6. 6

   Add the cheese sauce and stir.

* Per serving · 4 servings · Values may vary.

No additional tips available.