Triple B (Basil, Butternut, Broccoli) Mac and Cheese

Directions

1) Dice onion and mince garlic

2) Peel butternut squash with a vegetable peeler, then cut in half. Scoop out seeds and chop the remaining squash into 1" pieces.

3) Melt butter in a pot over medium heat. Add onion and garlic and sautee until soft.

4) Add squash and cover with veggie broth, making sure the broth covers the squash completely. Bring all to a boil, then reduce heat and simmer uncovered for about 20 minutes or until squash is fork tender.

5) Pulse the basil, all of the bread, the broccoli, and a bit of water in the food processor until there is a fine crumb. It may be a bit damp. Add 1 tbs. butter to the pan and melt. Toast green bread crumbs until crispy and then set aside.

6) While the squash cooks, bring a large pot of water to a rapid boil. Add the pound pasta and cook according to packaged directions until al dente.

7) Grate cheese. Set aside

8) Drain squash, while reserving the vegetable broth. Add the cooked squash to the blender or food processor and process in batches until smooth, adding about a cup of the reserved vegetable broth.

9) Return the pureed squash to a medium pot over low heat and add the heavy cream, spices, and grated cheddar, stirring until the cheese is melted and the sauce is completely smooth Tip: If this sauce looks too thin and watery, just simmer it a bit to evaporate some of the liquid.

10) Pour the sauce over the cooked pasta and stir until well combined. Taste and add salt as needed, then serve.

11) Top with crispy green bread crumbs and sprinkle with diced parsley