Servings: 4
• 1 cup peeled and cubed butternut squash
• 1/3 cup milk
• 1 tablespoon butter
• 2 cups water or chicken or vegetable broth
• 3/4 cup grated yellow or white cheddar cheese
• 8 ounces whole wheat pasta
• Salt, pepper, and parsley (optional)
Directions:

1. Cook the pasta according to package directions. Drain and
   set aside.
2. Remove the skin and the seeds from the squash. (Poke holes
   with fork and microwave for 3 mins for easier peeling).
   Peel the skin off and cut the flesh into 1” cubes.
3. Bring the water or
   chicken/veggie broth to a
   boil. Add the squash. Cook
   for 10 minutes or until fork
   tender.
4. Drain using colander or
   slotted spoon, reserving 1/2
   cup water/broth, and
   transfer squash to the
   blender.
5. Add the milk, butter, cheese, salt, and reserved broth and
   puree until completely smooth and creamy.
6. Pour the pureed sauce over the cooked noodles and add the
   shredded cheese. Stir in more cheese, water or milk to adjust
   consistency as needed.
7. Serve with parsley, salt, and pepper to taste.