Butternut Squash Mac and Cheese

Ingredients

12 oz macaroni
4 tbsp canola oil, divided
1 red onion, cut into wedges
1 lb butternut squash, peeled and chopped into 1/2 inch cubes
2 garlic cloves, chopped
1/2 tsp black pepper
1 tsp salt
1 cup milk or plain yogurt
2 cups cheddar cheese, grated

Directions

1. Prepare macaroni according to directions on package.
2. Preheat oven to 425°F.
3. Place squash, onion, and garlic on a rimmed baking sheet.
4. Drizzle 2 tbsp canola oil over the vegetables and toss gently to coat.
5. Bake vegetables in oven until tender and lightly browned, about 35 to 40 minutes.
6. Place vegetables in a food processor along with remaining 2 tbsp canola oil, black pepper, salt, yogurt, and cheddar cheese. Process until mostly smooth, some small chunks are nice.
7. Combine macaroni and vegetable puree.
8. Spoon into bowls and serve immediately. Salt and pepper to taste.

Adapted from Butternut Mac & Cheese