Name: Butternut Squash Mac and Cheese
Prep time: 25 min
Cook time: 5 min
Total time: 30 min
Yield: 6-8 servings
Ingredients: 2 tablespoons butter (or olive oil); 12 fresh sage leaves (optional); 3 large cloves garlic, minced; 1 pound (about 4 cups) diced butternut squash*; 1 1/2 cups vegetable stock (or chicken stock); 1 pound uncooked pasta (I used shells); 2 cups whole milk; 8 ounces good-quality sharp cheddar cheese, shredded*; fine sea salt and freshly-cracked black pepper, to taste