Butternut Squash Shells and Cheese

This will become a favorite comfort food for those on a gluten free diet.

INGREDIENTS

• 20 ounces (about 5 cups) frozen cubed butternut squash
• 2 tablespoons extra virgin olive oil
• 1 box?Ancient Harvest? Supergrain Pasta Shells
• 1/2 cup chopped yellow onion
• 1 tablespoon minced garlic
• 1/2 cup low sodium vegetable broth
• 1/2 cup 2% milk
• 1/2 teaspoon salt
• 1 1/2 cups finely grated sharp cheddar cheese (or gruyere, pepperjack, etc.)

DIRECTIONS

1. Preheat oven to 425? F and line a large rimmed baking sheet with parchment paper.
2. Toss frozen squash with 1 Tbsp. oil.
3. Roast squash for 30-40 minutes until starting to turn golden. Stir a few times while cooking.
4. After roasting cool for 5-10 minutes.
5. Meanwhile, cook shells according to package instructions, until slightly al dente.
6. Drain and rinse in a colander with cold water to stop the cooking process.
7. Heat remaining oil in a large skillet over medium heat.
8. Saute onion for 5-7 minutes until soft. Stir frequently.
9. Add the garlic and saute for 1 minute. Stir constantly.
10. Add the squash, onion, garlic, vegetable broth, milk, and salt to your blender.
11. Blend until completely smooth, about 1 minute.
12. Add sauce to a large pot and cook the sauce over medium-low for about 5-7 minutes, until slightly thickened.
13. Stir in the pasta and cheese until cheese melts. Serve hot.

Recipe provided by Ancient Harvest