Butternut Squash Mac and Cheese | Erin’s Recipes

Ingredients

• 2 cups diced butternut squash
• 1 quart low sodium chicken stock (vegetable stock or even water!)
• 1/2 tsp smoked paprika
• 1/2 tsp dry mustard
• 1/4 tsp turmeric
• 1/4 tsp cayenne
• 1/8 tsp freshly grated nutmeg
• 2 Tbsp unsalted butter
• 1/2 small onion (minced)
• 3 garlic cloves (minced)
• 2 cups elbow macaroni
• 4 oz shredded sharp cheddar, plus 1/4 cup more for topping
• 4 oz shredded gouda, plus 1/4 cup more for topping
• Kosher salt
• pepper
• 2 Tbsp panko breadcrumbs
• Olive oil (for drizzling)