- 2 c
- butternut squash (peeled and diced)
- 6 c
- water (divided)
- 2 c
- 2 T
- 1⁄2 t
- 12 oz
- einkorn fusilli
- 1 1⁄2 c
- cheddar cheese (sharp, grated)
- 1⁄2 c
- parmesan cheese (grated)
- 1⁄4 t
This is a delicious and hearty variation of macaroni and cheese. The butternut squash lends a creaminess that cheese alone does not.
Bring 4 cups of lightly salted water to a boil in a medium saucepan. Add the butternut squash and cook over medium heat until tender, 7-9 minutes. Drain well and set aside.
Combine the milk, 2 cups of water, butter, and salt in a saucepan and bring to a boil. Add the einkorn pasta to the milk and butter mixture and stir until it returns to a boil. Adjust the heat to medium, allowing it to remain at a low boil. Cook for 12 minutes.
Remove the pot from the heat and fold in the cheddar, Parmesan, and paprika. Gently fold in the butternut squash. Allow to stand a few minutes, then serve.