Description
Cheesy pasta baked with butternut squash and chunks of ham with a crunchy cheese topping.
Ingredients
- 2 pounds Butternut Squash, Peeled, Seeded, And Diced.
- 1 cup Diced Onion
- 2 Tablespoons Coconut Oil
- 1 clove Garlic, Minced
- 2 boxes (6 Oz. Size) Shells And Cheese, Any Variety (I Used Annie’s Homegrown Shells And Cheese)
- 8 ounces, weight Package Cream Cheese
- ¾ cups Milk
- 8 ounces, weight Ham Steak, Cubed
- ½ cups Shredded Cheddar Cheese
- ½ cups Cheddar Crackers, Crushed (I Used Annie’s Homegrown Cheddar Bunnies)
Preparation
Preheat oven to 400ºF.
Combine butternut squash, onion, coconut oil, and garlic in a 9×13 inch baking dish. Bake 40 minutes or until the squash is tender, stirring mixture halfway through the cook time.
While the vegetables bake, cook the pasta according to the package directions. Drain and return to the pot. Stir in the cream cheese until it is completely melted. Add the cheese packets included with the pasta and milk. Stir until well blended. Stir in the ham.
Add the pasta mixture to the vegetables, stir to combine. Top with the shredded cheese and cheddar cracker crumbs. Bake for 20 minutes or until heated through.
