Updated: Dec 14, 2020
1 lb. butternut squash
1/8 medium onion
½ TBSP coconut oil
8 oz. macaroni quinoa pasta
½ cup cheddar cheese shredded
1/4 cup parmesan cheese grated
Preheat oven to 425 degrees.
Wash, peel, and cut butternut squash. Chop onion.
Toss the butternut squash and onions with coconut oil and place onto a lined cookie sheet; bake for 15-20 minutes until slightly browned.
While veggies are roasting, cook pasta according to package directions. Drain.
Once veggies are done, remove from oven and allow to cool slightly.
Add to a blender and puree.
Mix together the macaroni, butternut squash puree, most of the cheddar cheese, and most of the parmesan.
Once fully mixed, place into an oven-safe dish and top with remaining cheeses.
Bake for 10 minutes, or until bubbly and slightly browned.