Ingredients

2½ cups uncooked macaroni

4 tbsp Olive’s Oil Hojiblanca Extra Virgin Olive Oil

1 onion, chopped

2 cloves garlic, pressed

2 cups milk

1½ cups mashed smooth butternut squash (mash with 2 tblsp Hojiblanca)

½ cup Parmigiano Reggiano cheese, grated

Cayenne pepper

Chives

Salt & Pepper

Preparation

In a large pot of boiling salted water, cook the macaroni until al dente. In large skillet over medium heat, heat the Hojiblanca & add onion. Cook 3 to 4 minutes, stirring occasionally, until transparent. Add garlic & cook 30 seconds. Reduce heat to medium-low, add milk, butternut squash purée, Parmigiano Reggiano cheese & Cayenne pepper. Mix well with a whisk & cook until sauce is boiling. Drain cooked macaroni & pour into sauce.

Add chives & mix well. Adjust seasoning if necessary.

Serve on hot plates. Garnish with chives and pepper.