Butternut "macaroni And Cheese"

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 4
• 1 lb elbow macaroni
• 3 cups butternut squash, grated
• 6 tablespoons butter
• 2 teaspoons dried sage
• 2 shallots, minced
• 2 cups chicken stock
• 6 tablespoons mascarpone or 6 tablespoons heavy cream
• 1/2 teaspoon nutmeg
• salt and pepper
• 4 tablespoons parmigiano-reggiano cheese, grated

Recipe

• 1 bring a large pot of salted water to a boil, add pasta and cook according to directions.
• 2 cut ends off butternut squash, set it on its bottom and slice off skin with a knife. on the coarse side of a grater, grate 3 cups of squash.
• 3 in a saute pan over medium-high heat, add butter, squash, sage and shallot. saute for 2 minutes. add chicken stock. cover and cook for 4 minutes. add nutmeg, salt and pepper. transfer to a blender, add mascarpone and puree.
• 4 drain pasta and toss with sauce. top with cheese and serve.