BUTTERNUT SQUASH MAC & CHEESE

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BUTTERNUT SQUASH MAC n CHEESE

INGREDIENTS
1 butternut squash, peeled and cubed
2 tbsp olive oil
2 (or more) cloves of garlic, chopped
salt and pepper to taste
1/4 cup salted butter
3 cups penne
1 cup heavy cream
2 cups grated cheddar cheese
pinch of dried oregano, optional

DIRECTIONS

1. Preheat oven to 400 degrees F (200 degrees C).
2. Toss butternut squash with olive oil and garlic in a large bowl. Season with salt and pepper and arrange on a foil covered baking sheet.
3. Roast in the preheated oven until squash is tender and lightly browned, 25 to 30 minutes. Mash and set aside. While squash is roasting, cook penne to desired tenderness, drain and set aside.
4. In a medium pot, melt butter on medium-high heat. Add cream when butter is melted and mix with a whisker.
5. Gradually add cheese and mashed squash, a little at a time and whisk until mixed well. The recently roasted squash will help melt the cheese nice and fast. Continue adding cheese and squash and whisk until sauce reaches desired thickness.
6. Pour sauce over cooked penne. Coat well and serve with a sprinkle of dried oregano.