2 tablespoons olive oil, divided
Salt, to taste
Ground black pepper, to taste
1 butternut squash, halved with the seeds removed
1/2 cup vegetable stock
2 cups milk
1 onion, diced
1/2 cup Parmesan cheese, grated
1 tablespoon paprika
1 teaspoon dry mustard powder
2 cups of elbow macaroni, cooked
Preheat oven to 350 degrees F. Brush the cut side of the butternut squash with oil and season with salt and pepper.
Place cut-side down on a baking sheet and roast in oven for about 40 minutes, or until the flesh is very soft.
After the butternut squash is finished roasting, scoop the flesh out and it place in a blender. Add the vegetable stock and milk and blend until smooth.
Heat two tablespoons of olive oil in a frying pan over medium heat. Add onion and cook just until the onion is softened.
Add the butternut squash mixture, the Parmesan cheese, paprika and mustard powder and stir well. Season again with salt and pepper.
Add the cooked macaroni noodles and stir to coat. Let cook for 5 minutes or so, just until everything is heated through.