I’m back!! It’s been a while and I sincerely apologize! Life has simply gotten in the way. We have a toddler running around and a new puppy to train!
-1 whole butternut squash, peeled and diced
-small pasta shells
-2 cups of shredded cheddar cheese
-1-2 cups of milk
-salt and pepper to taste
- Peel and dice the squash. Place diced pieces in boiling water for about 8-10 minutes. Drain and set back in pot over low heat.
- Cook pasta shells until al dente. Drain and mix with butternut squash. Preheat oven to 350 degrees.
- Add in milk and shredded cheese. Stir and mix well. Add more milk and cheese if needed. I like mine really creamy, so I will add a little extra milk.
- Place in baking dish with salt and pepper to taste. Bake for about 15-20 minutes at 350 degrees.