Recipe courtesy of Vermont Harvest of the Month

Serves 8-10 servings

Ingredients:

1 lb dried pasta
4 Tbsp unsalted butter
½ onion, finely chopped
3 cloves garlic, finely diced
1 tsp dried thyme
4 Tbsp flour
2 cups milk
2 cups grated cheddar
2 cups butternut squash puree
1 tsp Dijon mustard
¼ tsp ground nutmeg
¼ tsp cayenne
¼ tsp black pepper

DIRECTIONS
1. Cook pasta in a large pot of salted, boiling water. Drain 2 minutes shy of package instructions and set aside.
2. Melt butter in a large skillet over medium heat. Add the onion, garlic, and thyme, cooking until onions are soft (~5 minutes). Stir in flour and cook for about 3 minutes, then add milk- stirring until sauce begins to thicken (a few minutes).
3. Remove sauce from heat and stir in cheddar. Add squash, mustard, nutmeg, cayenne, and black pepper and mix in. Season to taste with salt.
4. Pour cheese sauce over pasta until sufficiently coated. Using a spatula, transfer to a 9x13 baking dish.
5. Bake in a 375 degree oven until sauce bubbles around the edges (25-30 minutes).

Nutrition facts per serving: Calories 267, total fat 8.4g, saturated fat 4.7g, cholesterol 54mg, sodium 214mg, potassium 260mg, total carbohydrate 35.3g, fiber 1.6g, protein 13g.