Directions

1In a saucepan, add butternut squash, vegetable stock and milk. Bring to a boil and cook until tender (20 minutes).

2Remove and add to blender. Add Greek yogurt. Blend.

3Add cooked pasta to large saucepan, add shredded cheese and butternut squash mixture.

4Stir until well combined and cheese melted. Add black pepper to taste.