Directions

1. 1

   Cook the elbow macaroni according to package directions until al dente. Drain well and set aside.

2. 2

   While the pasta cooks, melt the butter in a large skillet over medium-low heat. Slice the yellow onion into thin rings and add to the pan.

3. 3

   Sauté the onions over low heat, stirring occasionally, for about 20 minutes until they become soft, fragrant, and golden brown in color.

4. 4

   Meanwhile, prepare the butternut squash by removing the skin with a vegetable peeler or knife. Remove the seeds and stringy flesh, then cut the remaining squash into small ½-inch cubes.

5. 5

   Bring the chicken or vegetable broth to a boil in a separate pot. Add the cubed butternut squash and cook for 5-7 minutes until completely fork-tender.

6. 6

   Using a slotted spoon, transfer the cooked squash to a blender. Carefully measure out and reserve ½ cup of the cooking broth, then pour it into the blender with the squash.

7. 7

   Add the caramelized onions and milk to the blender. Sprinkle in the teaspoon of salt and blend on high speed until the mixture is completely smooth and creamy, about 1-2 minutes. This should yield approximately 4 cups of sauce.

8. 8

   Pour the warm squash sauce over the cooked macaroni and stir gently to coat all the noodles evenly.

9. 9

   Taste the dish and adjust seasoning with additional salt and pepper as desired. If the sauce is too thick, thin it with a little milk or water until you reach your preferred consistency.

10. 10

    Divide into serving bowls and garnish with fresh chopped parsley. Serve warm.