Butternut Squash Macaroni and Cheese

adapted from my recipe and Pinch of Yum

Ingredients:

• 1 large butternut squash
• olive oil
• 1 cup onion, minced
• salt and freshly ground black pepper
• cayenne pepper
• 13.25 ounces small pasta [I used whole wheat shells.]
• 2 eggs
• 1/4 cup fat free half and half
• 1/2 cup skim milk
• 1 rounded teaspoon whole grain Dijon mustard
• 1/4 teaspoon dried sage
• 8 ounces Marbled Cheddar cheese, shredded
• reserved pasta water
• Panko bread crumbs

Directions:

Preheat oven to 400 degrees. Split the butternut squash in half and place in a large baking dish. Brush with olive oil and bake for 45-60 minutes, or until soft enough to pierce easily with a fork.

Meanwhile, begin caramelizing the onion. Heat about 1/2 tablespoon of olive oil in n a small skillet over low heat. Add onion and season with salt, freshly ground black pepper, and just a touch of cayenne pepper [or more depending on desired level of spiciness]. Stir to mix and allow to caramelize over the next 30 minutes at least for best flavor.

When the butternut squash is cooked, allow to cool briefly and then scoop out into a medium bowl and puree with an immersion blender. Alternatively, use a food processor or regular blender. Puree should yield about 3 cups.

Cook pasta to al dente according to package directions. While pasta is cooking, whisk together eggs, half and half, milk, mustard, and sage in a small bowl. When pasta is ready, drain and return to pan over low heat. Pour in egg mixture and stir together. Then, add butternut squash and stir again. Finally, fold in cheese and most of the onions, reserving a small amount for topping.

Cook for 3-4 minutes, stirring occasionally. Add extra pasta water as needed to thin out the sauce. I used about 2/3 cup. Serve immediately, topping with caramelized onions and Panko bread crumbs.