adapted from My Family Nutritionist

Ingredients

16 oz pasta, uncooked
2 Tbsp Butter
2 Tbsp Flour
1.5 Cup Whole Milk

1 Cup, Tetsukabuto Squash cooked
2 Cups Shredded Cheddar Cheese
Salt & Pepper to taste
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Instructions

1. Cook pasta according to package.
2. Blend cooked tetsukabuto squash and 1 cup milk in blender until well combined.
3. Melt butter in medium saucepan on medium heat until melted and just slightly golden brown.
4. Add flour and whisk continuously until well combined.
5. Add butternut squash milk mixture and stir until mixture is smooth and creamy. Mixture will begin to thicken.
6. Add shredded cheese and stir until melted. Add more milk if mixture becomes too thick.
7. Add cooked pasta to saucepan and mix until well combined with cheese sauce.

To best cook the squash for this recipe, cook whole in the oven until soft (about 45 min) then let cool, peel the skin off, and puree flesh with a splash of liquid (broth, water, milk, etc.)