Butternut Squash Mac and Cheese

1.     Prepare pasta as label directs; drain and return to saucepot.

2.     Melt buttery spread in alarge saucepot over medium heat. Add onion; cook 4 minutes or until tender, stirring occasionally. Add garlic and sage; cook 1 minute or until fragrant, stirring frequently. Add squash; cook 3 minutes or until lightly browned, stirring occasionally. Stir in milk and stock; heat to a simmer. Reduce heat to low; cover and cook 10 minutes or until squash is very tender, stirring occasionally.

3.     Purée squash mixture with an immersion blender until smooth. Stir in shreds, Parmesan and salt until incorporated; fold in arugula and pasta. Cook mac and cheese 2 minutes or until heated through and arugula wilts, stirring occasionally. Makes about 8 cups.

4.     Serve mac and cheese sprinkled with Parmesan, if desired.

Chef Tip

Add 1 to 2 pieces of paper towel to baby arugula package to help slow down and prevent spoilage.