1 1/2 pounds Butternut Squash cubes
1/2 cup Vegetable Broth, low sodium
1/2 cups Almond milk or Coconut milk
2 tablespoons Greek Yogurt
1 1/2 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper
1 1/4 cups Gruyère cheese, grated
1 cup White Cheddar Cheese, grated
1 box Gluten-Free Pasta, any small shape
Preheat oven to 350 degrees Fahrenheit.
In a medium pot, combine butternut squash, vegetable broth, and almond milk. Bring to a simmer. Simmer for 25 minutes until squash is fork tender. Add the greek yogurt, kosher salt, ground black pepper, and half the cheese. Using an immersion bender or a regular blender, puree until completely smooth. Put over low heat to keep warm.
In another pot, bring salted water to a boil. Cook the pasta according to directions. Drain and add to the butternut squash sauce. Stir in the remaining half of the cheese. Be sure to thoroughly mix. Transfer to a medium baking dish. Bake for 15-20 minutes until bubbly.
Photographed by Alli Shepherd.