Butternut Squash Mac & Cheese

Directions

1. 1

   Preheat your oven to 425ºF

2. 2

   Cut your butternut squash, remove the seeds and coat with EVOO and salt, place outside down on parchment lined baking tray.

3. 3

   Cut you shallots in half, add EVOO and wrap in tinfoil. Add to the same baking tray and roast in oven for 45 mins or until soft

4. 4

   While your squash is baking, shred your cheddar and Parmesan cheese

5. 5

   Add butter to pot, stir in garlic powder for 1 minute and then add in your pasta. Mix until all of the pasta is covered. Then add your bone broth and 1 tsp salt and let come to a boil and simmer for 8 minutes

6. 6

   Take your squash out of the oven, add 2 cups of squash, 1-1/5 shallots, sage, thyme, and salt to food processor and mix until combined

7. 7

   Add squash to pasta and bone broth mixture and continue to cook

8. 8

   Once bone broth is almost entirely gone, slowly add in your cheeses and mix until well combined. Add fresh cracked pepper to taste

9. 9

   Mix panko bread crumbs and EVOO

10. 10

    Transfer to baking dish and top with panko Breadcrumps mixture. Bake in oven for 10 mins

11. 11

    Let sit for 15 minutes and enjoy!!