– 4 tablespoons unsalted butter
– 1 pound butternut squash (peeled, seeded and cubed)
– 1/2 medium yellow onion (rough cut)
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 3 cups unsalted chicken stock
– 2 teaspoons kosher salt (or to taste)
– 1 pounds elbow pasta
– 2 cups sharp cheddar cheese, shredded
– 1/2 cup heavy whipping cream
Prep Time: 10 min
Cook Time: 2 min
Total Time: 14 min
Reviews
There are no reviews yet.