– 1 cup peeled and cubed butternut squash – 1/3 cup milk – 3/4 cup grated yellow or white cheddar cheese – 1 tablespoon butter – 8 ounces pasta
Bring a large pot of water to boil and add the squash.
Cook for 10 minutes or until soft when poked with a fork.
Use a large slotted spoon to transfer the squash to a blender, draining off all of the liquid.
Add the milk, cheese, and butter to the blender with the squash.
Puree until completely smooth.
Meanwhile, bring the water back to boil and cook the pasta accord to package and directions. Drain and return to the pot.
Stir in the cheese sauce, season to taste with salt, and serve warm.