Butternut Squash Macaroni

10 ingredients
1 steps

Ingredients

  • 21/2 cups uncooked macaroni
  • 4 tbsp Olive's Oil Hojiblanca Extra Virgin Olive Oil
  • 1 onion, chopped
  • 2 cloves garlic, pressed
  • 2 cups milk
  • 11/2 cups mashed smooth butternut squash (mash with 2 tblsp Hojiblanca)
  • 1/2 cup Parmigiano Reggiano cheese, grated
  • Cayenne pepper
  • Chives
  • Salt & Pepper

Directions

  1. 1
    {"0":"In a large pot of boiling salted water, cook the macaroni until al dente. In large skillet over medium heat, heat the Hojiblanca & add onion. Cook 3 to 4 minutes, stirring occasionally, until transparent. Add garlic & cook 30 seconds. Reduce heat to","1":"medium-low, add milk, butternut squash puree, Parmigiano Reggiano cheese & Cayenne pepper. Mix well with a whisk & cook until sauce is boiling. Drain cooked macaroni & pour into sauce.","3":"Add chives & mix well. Adjust seasoning if necessary.","5":"Serve on hot plates. Garnish with chives and pepper."}

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