3cupsdry pasta300 g, macaroni, elbow, penne, or spiral all work
1Tbspolive oil15 mL
½cuproughly chopped white onionabout ½ of a medium onion
1 ½cupsvegetable broth*354 mL
3cupsdiced butternut squashabout ¾ of a medium squash
¼tspeach salt and pepper
1cupshredded sharp cheddar cheese100 g
½cupplain Greek yogurt120 g
Cook Pasta: Boil pasta according to instructions on package, cooking until al dente. Strain and set aside.
Butternut Sauce: Meanwhile, add oil to a large pot and set over medium heat. Add onion and garlic, cooking until soft and fragrant, about 5 minutes. Add broth, butternut, salt, and pepper. Cover and let simmer until butternut is tender, 7 to 10 minutes. Using a handheld immersion blender (or working carefully with a countertop blender), puree the butternut mixture until smooth.
Mix: Mix the butternut puree into the pasta. Add cheddar cheese and stir to evenly combine, then add yogurt and continue stirring until evenly mixed. Taste and add more salt and pepper as needed. Serve warm, optionally topped with parsley and smoked paprika.
*If making broth from a cube, use ¾ cup of the pasta water and ¾ cup fresh water to make the broth. This will help the sauce cling to the pasta!