Butternut Squash Mac & Cheese with sun-dried tomatoes

Ingredients

• 2 ct. Large Butternut Squash
• 2 qt. Chicken Stock
• 1 qt. Heavy Cream
• 8 c Shredded Parmesan Cheese
• 2 tsp Sea Salt.
• 3 c. Sun-dried tomatoes
• 3 c White Wine
• 2 tsp Garlic.
• 4 lbs Pasta Farfalle
• 1 c. Micro Basil

Directions:

Preheat oven to 425 degrees. Cut the squash in half, length wise, and remove the seeds. Place the squash face down on a cookie sheet and pour water over them. The squash should be sitting in about an inch of water. Roast the squash for 1 hour and 20 minutes.
While the squash is cooking, boil salted water in a large pot and pour the dried pasta in the water. Cook for 12-15 min, strain and set aside.
When the squash is tender and soft, let cool to touch and remove the inside leaving the skin behind. Place the garlic, sun-dried tomatoes and wine in a saucepan and boil for 8-10 minutes. Let cool and slice into thin strips.
In a large blender add the chicken stock and the butternut squash, blending until creamy. Add the content of the blender to a pot and place over medium heat. Add the cream with the salt and bring to a simmer. Slowly add the Parmesan cheese little by little stirring continuously until smooth. Pour the sauce over the cooked pasta, garnish with sun-dried tomatoes, micro basil and a pinch of shredded Parmesan. Serve and enjoy.

Servings, 15-20
Prep time, 25 mins
Total Time 1 hour 45 mins