Butternut macaroni and Cheese

• 1 lb elbow macaroni
• 3 cups butternut squash, grated
• 6 tablespoons butter
• 2 teaspoons dried sage
• 2 shallots, minced
• 2 cups chicken stock
• 6 tablespoons mascarpone or 6 tablespoons heavy cream
• 12 teaspoon nutmeg
• salt and pepper
• 4 tablespoons parmigiano-reggiano cheese, grated

1. Bring a large pot of salted water to a boil, add pasta and cook according to directions.
2. Cut ends off butternut squash, set it on its bottom and slice off skin with a knife.
3. On the coarse side of a grater, grate 3 cups of squash.
4. In a saute pan over medium-high heat, add butter, squash, sage and shallot.
5. Saute for 2 minutes.
6. Add chicken stock.
7. Cover and cook for 4 minutes.
8. Add nutmeg, salt and pepper.
9. Transfer to a blender, add mascarpone and puree.
10. Drain pasta and toss with sauce.
11. Top with cheese and serve.

elbow macaroni, butternut squash, butter, sage, shallots, chicken stock, mascarpone, nutmeg, salt, parmigianoreggiano cheese

Taken from www.food.com/recipe/butternut-macaroni-and-cheese-336626 (may not work)