Butternut Squash Macaroni and Cheese

Instructions

1. 1

   Preheat the oven to 400 F. 

2. 2

   To a lined baking sheet, add the butternut squash. Drizzle with Kosterina Everyday Olive Oil and season with salt and pepper to taste. Roast until fork tender, about 20 minutes. 

3. 3

   Cook the pasta according to package directions, then drain and set aside.

4. 4

   To a blender, add the cooked squash, garlic powder, onion powder, paprika, salt, and broth, and blend until smooth. 

5. 5

   To a stock pot, add the cashew milk and heat over medium-low heat. Gradually stir in most of the cheddar cheese, reserving a couple handfuls for sprinkling on top. Mix well until the cheese is melted, then turn off the heat and add the butternut squash mixture. Stir well, then fold in the noodles. 

6. 6

   Pour the noodles into a baking dish and sprinkle with the remaining cheese, chopped sage, and panko bread crumbs. 

7. 7

   Bake for 25-30 minutes until golden brown on top. Drizzle with Kosterina Original Olive Oil on top before serving.