Step 1

Combine the butternut squash, onion, garlic cloves, thyme, and vegetable broth in a slow cooker. Cook on high for 3.5 to 4 hours or on low for 7 to 8 hours until the squash is very tender.

Step 2

Just before the squash is ready, bring a pot of salted water to a boil to cook the pasta.

Step 3

While the pasta is cooking, puree the squash and veggies in the slow cooker with an immersion blender. Stir in the whole milk, cheddar cheese, salt, and black pepper until the cheese is melted. Taste and adjust seasonings as desired. Feel free to add some chopped sage or a dash of cinnamon for some additional fall flavors.

Step 4

Add the cooked pasta to the butternut squash sauce, and stir until coated. Serve, and enjoy!

Step 5

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