Butternut Squash Mac and Cheese

1 lb butternut squash, cubed

1 lb macaroni pasta

1 cup chicken broth (could do bone broth)

1/2 tsp garlic powder

2 tbsp olive oil

1/2 yellow onion, diced

1/4 cup all purpose flour

2 cups milk

1 cup cheddar cheese, shredded

• Bring large pot of water to boil, add squash and boil until tender (about 10 minutes).

• When tender, transfer to blender with slotted spoon

• Add pasta to boiling water (same water that squash was cooked in) and cook according to directions.

• While pasta is cooking, add chicken broth and seasonings to the squash in the blender and blend until smooth.

• In a pan, heat up olive oil and add in yellow onion. Saute for a few minutes, then sprinkle flour and cook for another minute (it will be clumpy, that’s ok!)

• Slowly add in milk and whisk until combined. Bring to a boil, reduce to low and let cook for 5 minutes - whisking frequently.

• Remove pan from heat and add in blended squash mixture, cheese and salt/pepper to taste.

• Add noodles to sauce and mix to combine!

• ENJOY! :)