Facebook0Twitter0Pinterest0 Ingredients 1 medium (2lb) butternut squash 3 cups (340 grams) whole wheat macaroni pasta ¼ cup (60 mL) butter 1 tsp (5 mL) minced garlic ½ tsp (2 mL) salt ½ tsp (2 mL) Italian seasoning ¼ tsp (1 mL) paprika 1/8 tsp (0.5 mL) black pepper 3 Tbsp (45 mL) Manitoba wheat flour 2 cups (500 mL) milk 2 cups (500 mL) shredded cheddar cheese Directions Turn the oven to 400°F (205°C). Slice the butternut squash in half lengthwise and clean out the seeds. Place cut-side down in a rimmed baking dish. Add ½ cup (125 mL) water around the squash and bake for 45 minutes or until tender. Scoop out the cooked squash and purée until smooth. Set aside. Cook pasta according to package directions. Reserve ½ cup pasta water and drain. In a large pan, melt butter over medium heat. Add garlic, salt, Italian seasoning, paprika and black pepper and cook 1 minute. Add flour, and stir until incorporated. Gradually whisk in the milk, cooking over medium-heat until smooth and thickened. Stir in butternut squash purée (about 2 cups) and cheese. Remove from heat. Add pasta to cheese sauce and stir until combined, add reserved pasta water to thin the sauce if desired. Serve. Recipe created by The Recipe Rebel for Dairy Farmers of Manitoba Pairs well with Farmery Great White North Belgian Wheat Ale Facebook0Twitter0Pinterest0 Found Under: Main CoursesVegetarianDairyBoil / Simmer Leave a Review Cancel reply You must Register or Login to post a comment.