Cheesy Butternut Squash Pasta Sauce

Place the squash into a saucepan cover with water and bring to a boil. Simmer the squash until very tender 15 to 20 minutes. Drain excess water. Cooked squash should equal 2 cups.

Heat olive oil and butter in a skillet over medium-low heat and cook the onion garlic and apple stirring frequently until softened and brown about 15 minutes. Add butternut squash and chicken broth and bring to a boil over medium heat. Reduce heat just to a simmer and stir in the milk and cheese blend. Stir until the cheese has melted and the sauce has reached desired thickness 5 to 10 minutes. Season to taste with salt and black pepper.