Butternut Squash Mac and Cheese by Pinch Me Good

– 1 tbsp olive oil
– 1 tbsp butter
– 1 small shallot, minced
– 2 cloves of garlic, minced
– 1 tsp dried oregano
– 1 tsp chili powder
– 1 tsp kosher salt
– 1 tsp ground black pepper (or less if you don’t like a lot of pepper)
– 16 oz chickpea pasta shells (or any medium-size pasta you like)
– 15 oz bag of frozen, cubed butternut squash
– 2 cups vegetable stock
– 1/2 cup water
– 1 cup shredded sharp cheddar cheese
– 1/4 cup shredded parmesan cheese
– 1 (15 oz) can full-fat coconut milk
– fresh basil leaves for topping

Prep Time: 5 min
Cook Time: 5 min
Total Time: 10 min