8 oz pasta shells, cooked al dente in salted water and drained
1T Wildtree grapeseed oil
1 large onion, diced
4c butternut squash (about 1 lg. or 2 small), peeled, seeded and diced to 1 inch cubes
1T Wildtree spaghetti sauce seasoning blend
1 tsp. salt
2T Wildtree butter flavored grapeseed oil
1/4 c Wildtree alfredo sauce mix
1/2 c half and half
1/4 c shredded sharp cheddar cheese
1/4 c shredded gruyere or fontina cheese
2T grated parmesan
Instructions
In large dutch oven, heat Wildtree grapeseed oil over medium heat. Add onion and salt and saute 7 min., stirring regularly until onions begin to caramelize/brown. Add butternut squash and Wildtree spaghetti sauce seasoning blend, stirring mixture an additional 5 - 7 min., until squash has softened.
Add Wildtree butter flavored grapeseed oil, half and half and Wildtree alfredo sauce mix, stirring until sauce forms. Turn off heat. Add cooked pasta shells, shredded cheddar and shredded gruyere/fontina. Fold in until sauce is evenly distributed and cheese has melted.
Transfer mixture to ceramic baking dish and sprinkle with grated parmesan. Bake @ 350F 25 - 30 min. until bubbly and top is golden.
Serving
Suggestions
Serve as main course with a side salad or as a side dish
Originally Submitted
10/14/2012
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You can add this Wildtree Mac-n-cheese w/Butternut Squash recipe to your own private DesktopCookbook.