Cheesy goodness with a hint of squash sweetness and a shock of butternut gold. You might possibly fool your kids (and adults) into eating squash. This works with any variety of hard winter squash – even pumpkins, but butternuts are abundant and easy to peel.
serves 6–8

1 lb. dried pasta (elbows, corkscrews, small shells)
2 Tbsp. olive oil
¼ cup finely chopped onion
1–2 cloves garlic, finely chopped
1 lb. winter squash, peeled, seeded, diced into ½” cubes
1½ cups whole milk
½ cup water
6 oz. grated sharp white cheddar cheese (about 1½ cups)
¼ cup grated Parmesan cheese
2 oz. cream cheese
½ tsp. sea salt
¼ tsp. ground white pepper

Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions until al denté. Drain the pasta and set aside.

In a large saucepan, heat olive oil until shimmering; add onions and garlic and sauté until transparent and fragrant. Add squash, milk, water, and salt and bring to a simmer over medium-high heat. Reduce the heat to medium; cover, and cook until the squash is tender, about 20 minutes.

Use an immersion blender to purée the squash mixture into a smooth, golden sauce. Add cheeses and stir until melted. Whisk in salt and pepper and smooth out any lumps.

For stovetop mac and cheese: Slowly add all the cooked pasta to the saucepan with the pureed squash mixture. Mix until all the pasta is coated and serve warm and creamy.

For baked mac and cheese: Preheat oven to 375°F. Transfer cooked pasta to a greased 9-in.-by-12-in. baking dish. Pour hot sauce over your pasta and stir to coat. Bake until bubbling and brown, 20–25 minutes.