Butternut Squash Mac and Cheese

A combination I would not have thought of, but it works. Thanks, Jeremy!
Start to finish: 30 minutes +/-

Ingredients

  • 1 T olive oil
  • 1 T butter
  • 1/2 small onion, diced
  • 2 cloves garlic, minced
  • 1/2 teaspoon dried thyme
  • 1 16-oz box small pasta (bow ties, elbow noodles, etc.)
  • 1 large butternut squash, peeled, seeded, and cut into small pieces
  • 3 1/2 cups chicken broth
  • 1 12 oz canned evaporated milk or 1 1/2 cups light cream
  • 6 oz shredded cheddar cheese blend

Directions

  • Heat olive oil and butter in Instant Pot using the sauté function
  • Add onion, garlic and thyme and cook until onion starts to brown
  • Turn off Instant Pot
  • Add noodles, squash and broth, cover and seal
  • Set to 3 minutes on High Pressure
  • When finished, use quick release
  • Stir in milk and cheese until melted and smooth