- 1 pound – butternut squash
- ¼ medium – onion
- 1/2 tablespoon – olive oil
- 8 ounce – macaroni pasta, dry
- 2 ounce – cheddar cheese
- 4 tablespoon – Parmesan cheese, grated
- 1/8 cup – panko (Japanese bread crumbs)
1 Preheat oven to 425°F. Wash, peel, and cut butternut squash. Chop onion.
2 Toss the butternut squash and onions with olive oil and place onto a lined cookie sheet. Bake for 15-20 minutes until slightly browned.
3 While veggies are roasting, cook pasta according to package directions. Drain.
4 Once veggies are done, remove from oven and allow to cool slightly. Add to a blender and puree.
5 Mix together the macaroni, butternut squash puree, most of the shredded cheddar cheese, and most of the Parmesan.
6 Once fully mixed, place into an 8x8 oven-safe dish and top with remaining cheeses and Panko.
7 Bake for 10 minutes or until bubbly and slightly browned.
8 Place in a freezer safe container for later use. When ready to serve warm in the oven.