BUTTERNUT SQUASH MACARONI

BUTTERNUT SQUASH MACARONI image

Number Of Ingredients 10

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2½ cups uncooked macaroni
4 tbsp Olive's Oil Hojiblanca Extra Virgin Olive Oil
1 onion, chopped
2 cloves garlic, pressed
2 cups milk
1½ cups mashed smooth butternut squash (mash with 2 tblsp Hojiblanca)
½ cup Parmigiano Reggiano cheese, grated
Cayenne pepper
Chives
Salt & Pepper

Steps:

In a large pot of boiling salted water, cook the macaroni until al dente. In large skillet over medium heat, heat the Hojiblanca & add onion. Cook 3 to 4 minutes, stirring occasionally, until transparent. Add garlic & cook 30 seconds. Reduce heat to medium-low, add milk, butternut squash purée, Parmigiano Reggiano cheese & Cayenne pepper. Mix well with a whisk & cook until sauce is boiling. Drain cooked macaroni & pour into sauce. Add chives & mix well. Adjust seasoning if necessary. Serve on hot plates. Garnish with chives and pepper.