Smokey Butternut Squash Mac & Cheese

In the winter, all I want to do is snuggle up and eat comfort food.  My son asked me to make mac & cheese and I couldn’t resist!  Here is a classic with a healthy and flavorful twist.

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Ingredients (organic):

20 oz Butternut Squash, roasted, cubed, fresh or frozen (thawed)

16 oz Whole Grain Pasta, penne

8 oz Smoked Cheddar Cheese, shredded

2 Tbsp Smoked Paprika

4 cloves Garlic, diced

1 tsp Onion Salt

1 tsp Avocado Oil


  • If fresh, cut butternut squash in half and roast in the oven at 350 degrees for 30-40 min.
  • Bring a pot of water to a boil and cook pasta per package directions, omitting fat and salt.  In the meantime:
  • In a large skillet, heat oil over med-high heat.  Sauté garlic for 3 minutes until browned.
  • Add butternut squash, paprika, and onion salt to the skillet.
  • Sauté for 5 min until browned and blended.
  • Remove from heat and purée in a food processor until smooth.
  • Pour sauce into empty pasta pot and heat on medium.
  • Add the cheese and blend until melted.
  • Toss in the pasta and mix.
  • Enjoy!


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