# What You’ll Need:
→ Pasta
01 - 10.5 oz elbow macaroni or small pasta shells
02 - 5 cups water or low-sodium vegetable broth
03 - 1/2 teaspoon salt
→ Butternut Squash Sauce
04 - 2 cups butternut squash, peeled and diced
05 - 2/3 cup milk (dairy or unsweetened plant-based)
06 - 1 cup shredded sharp cheddar cheese
07 - 1/2 cup shredded mozzarella cheese
08 - 2 tablespoons cream cheese
09 - 1 tablespoon unsalted butter
10 - 1/4 teaspoon ground nutmeg
11 - 1/4 teaspoon ground black pepper
→ Optional Additions
12 - 2 tablespoons nutritional yeast
13 - 1/4 teaspoon smoked paprika
14 - Fresh chives or parsley, chopped, for garnish
# How To Make:
01 - In a large pot, add pasta, diced butternut squash, water or broth, and salt. Bring to a boil over medium-high heat.
02 - Reduce heat to medium and simmer uncovered, stirring occasionally, until pasta is al dente and squash is very tender, about 10 to 12 minutes. Add additional liquid if needed to prevent sticking.
03 - Use a potato masher or immersion blender directly in the pot to mash or blend the squash into the pasta and liquid until mostly smooth.
04 - Stir in milk, cheddar, mozzarella, cream cheese, butter, nutmeg, and black pepper. Continue stirring over low heat until cheeses melt and sauce becomes creamy and smooth, about 3 to 4 minutes.
05 - Taste and adjust seasoning as needed. If desired, stir in nutritional yeast and smoked paprika.
06 - Serve hot, garnished with fresh chives or parsley if preferred.
