Adapted from Rachael Ray
1lb elbow macaroni
2 tbsp olive oil
1 tbsp butter
1/2 medium onion, finely diced
2 tbsp flour
2 cups broth (vegetable or chicken)
1 10oz package frozen butternut squash, defrosted
1 cup cream (I use half cream and half 1% milk)
2 cups shredded cheese (your favorite)
1/2 cup freshly grated parmigiano reggiano
Pinch of salt, pepper and nutmeg
Cook pasta according to package and drain.
Melt the butter into the olive oil over low heat in a medium saucepan. Sautee the onion for about 2 minutes and then stir in the flour. Cook for 2 more minutes, add the broth and the squash and cook through until warm. Add the cream and cook until bubbly. Stir in the cheese and season with salt, pepper and nutmeg.
Pour the sauce over the pasta, stir, and serve!