Ingredients

• 400-500 grams macaroni (dry weight)

• 2 cups butternut squash

• 2 cups water or broth

• 8 ounces cheese (I usually use old cheddar but you can use any cheese or combination of cheeses that you like)

• 1 teaspoon dry mustard

• Pinch cayenne pepper

• Salt to taste

• Smoked paprika (optional)

Serves 4.

Method

1. Cook macaroni according to package directions to al dente (or just under). Drain and set aside.

2. Combine the squash and water or broth over medium-high heat until it starts to boil.

3. Take the squash mixture off the heat and puree using an immersion blender.

4. Stir in the cheese.

5. Season with dry mustard, cayenne pepper, and salt.

6. Combine the squash and cheese mixture with the macaroni in a casserole dish measuring approximately 9” x 13”.

7. Bake in the oven at 375°F for 20 minutes.

8. Sprinkle a bit of smoked paprika on top (if using).

9. Let rest 5-10 minutes and serve.

Notes

• Feel free to change up this recipe by using cauliflower instead of the butternut squash. I’ve also added zucchini and sun dried tomatoes to this recipe with good results!