3cupsdry pastamacaroni, elbow, penne, or spiral all work
1Tbspolive oil
½cupwhite onionabout ½ of a medium onion, roughly chopped
2clovesgarlicminced
1 ½cupsvegetable broth
3cupsbutternut squashabout ¾ of a medium squash, diced
¼tspeach salt and pepper
1cupsharp cheddar cheeseshredded
½cupplain Greek yogurt
Instructions
Boil pasta according to instructions on package, cooking until al dente. Strain and set aside.
Meanwhile, add oil to a large pot and set over medium heat. Add onion and garlic, cooking until soft and fragrant, about 5 minutes.
Add broth, butternut, salt, and pepper. Cover and let simmer for 7 to 10 minutes, or until butternut is tender.
Using a handheld immersion blender (or working carefully with a countertop blender), puree the butternut mixture until smooth.
Mix the butternut puree into the pasta. Add cheddar cheese and stir to evenly combine, then add yogurt and continue stirring until evenly mixed. Taste and add more salt and pepper as needed.
Serve warm, optionally topped with parsley and smoked paprika.
Notes
*If making broth from a cube, use ¾ cup of the pasta water and ¾ cup fresh water to make the broth. This will help the sauce cling to the pasta!