Butternut Squash Pasta

If you enjoy mac and cheese but do not enjoy the extra calories or so much dairy in one meal does not settle with you easily then this recipe is perfect for you. Breck and I enjoy this meal quite a bit and you don’t have to feel guilty about it being terribly unhealthy. Perfect for the fall weather!

• 1 butternut squash
• 2 tbs butter
• 2 cups sharp cheddar cheese
• 1 cup chicken stock
• 1 package of noodles (I use spaghetti but your choice)
• 1 tsp salt (might use a little extra to taste)
• 2 tsp pepper
• 1 tbs Italian herbs
• 1 tbs garlic
• Half a yellow onion
• 6 pieces of bacon

1. Preheat oven to 375. Cut squash in half. Spoon out seeds. Brush with oil and lay flat on a baking sheet. Bake in oven until tender.
2. Cook noodles as package directs. Set aside.
3. Cook bacon until crispy. Crumple into bowl and set aside.
4. In a pan sauté butter, garlic, and onion. Season with salt, pepper, and herbs.
5. Scoop squash away from skin and place in blender with chicken stock and sautéed onions. Should be fairly thick after blending but no chunks.
6. Pour mixture back into pan and place shredded cheese in and stir until melted.
7. Mix sauce with noodles until well mixed.
8. Serve with bacon crumbled on top.

Let me know what you think!