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Butternut Squash Macaroni and Cheese

Serves 6


1 lb macaroni
1 tablespoon extra-virgin olive oil
2 tablespoons butter
1/2 onion, grated
2 tablespoons chopped fresh thyme
3 tablespoons flour
2 cups chicken stock
1 butternut squash, cubed
1 cup cream
2 cups grated sharp Cheddar
1/2 cup grated Parmigiano-Reggiano
1/4 teaspoon ground nutmeg
Salt, to taste
Black pepper, to taste


  1. Bring a pot of water to boil for the pasta. Salt the water then add the pasta and cook to al dente.
  2. While pasta cooks, heat a pot to medium heat. Add the extra-virgin olive oil and butter. Once the butter melts into the oil, add the thyme and grated onion to the pot. Cook for 2 minutes, then add flour and cook for an additional 2 minutes.
  3. Whisk in chicken stock and butternut squash, stir together until smooth. Stir in cream and bring to a bubble. Stir in cheeses and season with nutmeg, salt and pepper.
  4. Drain water from cooked pasta. Pour pasta into the sauce and stir together.
Season: Winter