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
- Coat macaroni according to package directions. Drain and set aside.
- Heat butter in a large skillet over medium-low. Add onion and cook, stirring over low until fragrant and golden, about 20 minutes.
- 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.)
- 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.