Prep time: 15 minutes
Cook time: 1 hour
Serves: 8

Ingredients:

  • 1 medium to large butternut squash (1.5 pounds or larger), halved
  • 1 tsp. extra virgin olive oil
  • 2 Tb. unsalted butter
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • 1 lb. short-cut pasta (pipe regate, macaroni noodles, casarecce, cavatelli, fusilli)
  • 5 cups water
  • 1 tsp. fine salt, to taste
  • 4 oz. cream cheese, cubed
  • 8 oz. shredded sharp cheddar cheese
  • ½ cup (2 ounces) finely grated
  • Parmesan cheese, plus more for serving

Directions:

  • 1

    Preheat your oven to 425°F and line a large, rimmed baking sheet with parchment paper.

  • 2

    Slice the butternut squash in half lengthwise and scoop out the seeds. Rub olive oil over the cut sides of the squash. Place the squash halves cut-side down on the prepared baking sheet.

  • 3

    Roast for 40 to 60 minutes, until the flesh is soft and easily pierced with a fork. Let the squash cool slightly, then peel off the skin and discard it.

  • 4

    Mash the squash with a potato masher—it doesn’t have to be completely smooth. Measure out 2 cups of mashed squash for the recipe. Store any extra in the fridge or freezer for later.

  • 5

    In a large pot or Dutch oven, melt the butter over medium heat. Stir in the garlic powder and onion powder. Cook for 2 to 4 minutes, until fragrant and lightly browned.

  • 6

    Add the dry pasta to the pot and stir to coat it in the butter mixture. Pour in the water and salt, then add the 2 cups of mashed squash. Cover the pot and bring the mixture to a boil over high heat.

  • 7

    Once boiling, uncover and set a timer for 8 minutes. Cook the pasta, stirring occasionally. Do not drain the water.

  • 8

    Stir in the cream cheese and cook for another 4 to 5 minutes, or until the cheese is melted and the pasta is al dente.

  • 9

    Reduce the heat to low and add the shredded cheddar and grated Parmesan. Stir until melted and creamy. Remove the pot from heat and season with additional salt to taste (about ¼ teaspoon more, if needed).

  • 10

    Serve warm in bowls, topped with extra Parmesan if desired. Store leftovers in an airtight container in the fridge for up to 5 days.