Directions
- 1Roast butternut squash until tender, then blend into a puree using an immersion blender.
- 2Cook pasta according to package directions; do not rinse.
- 3In a saucepan, melt butter over medium heat.
- 4Whisk in flour until combined.
- 5Add milk and whisk until simmering.
- 6Stir in sage, thyme, garlic powder, salt, pepper, nutmeg, and chili flakes.
- 7Whisk in butternut squash puree, cheddar cheese, and Gouda cheese until melted and smooth.
- 8Remove from heat and stir in cooked pasta.
- 9Serve with grated Parmesan cheese.
Ingredients
- 16 oz pasta
- 3 tbsp butter
- 1.5 tbsp all purpose flour
- 2 cups milk
- 1 tbsp fresh sage
- 1 tbsp fresh thyme
- 0.5 tsp garlic powder
- 0.5 tsp kosher salt
- 0.25 tsp pepper
- 0.25 tsp nutmeg
- 0.125 tsp chili flakes or cayenne pepper
- 0.5 cup butternut squash purée
- 2 cups shredded cheddar cheese
- 2 cups shredded Gouda cheese
- 2 tbsp grated Parmesan cheese
Equipment
ovenbaking sheetimmersion blendersaucepanwhisk
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