Recipe Station

For this dish, I prefer things to be as simple as possible. You can opt to purchase the squash as is from the farmers market or grocer or you can cut down on prep even more by purchasing a pre-peeled and chopped butternut squash. It's all up to you.

Directions:

1. Cook the macaroni according to package directions. Drain and set aside.
2. Heat the butter in a skillet over medium-low heat.
3. Meanwhile, peel the butternut squash and remove the seeds. Cut into large chunks.
4. Boil the squash until completely tender and then drain. Place the squash in the blender with the butter, lots of salt, pepper, broth, paprika, and milk.
5. Pulse until smooth.
6. Pour the sauce over the cooked noodles and add the cheese. Stir until melted.
7. Add more salt and pepper to taste.
8. Serve with parsley if desired.

There you have it! A delicious, healthy and seasonal alternative to mac and cheese from our friends over at Therecipecritic! Give it a whirl and let us know what you think!