Steps

• Step 1

  When ready to cook, start Traeger grill, set the temperature to 225 degrees F and preheat, lid closed, for 10 to 15 minutes.

  225 ˚F / 107 ˚C

• Step 2

  Puncture butternut squash with a fork several times and place on grill grate. Cook until tender, about 40 minutes to an hour. When cooked, scoop out meat and discard seeds.

  00:40

  225 ˚F / 107 ˚C

  Ingredients

  • 1 Medium butternut squash

• Step 3

  Cook elbow macaroni according to package instructions. Drain and set aside.

  Ingredients

  • 2 Cup macaroni, uncooked

• Step 4

  In a medium skillet, sauté chopped onion until fragrant and golden. Add broth, milk, salt, onions and butternut squash to a food processor. Puree until smooth and creamy. Add salt and pepper to taste.

  Ingredients

  • 1 Small yellow onion

  • 1/2 Cup chicken broth

  • 1 Cup milk

  • As Needed Salt

  • As Needed Pepper

• Step 5

  Pour pureed sauce over cooked noodles and add the shredded cheese. Stir to melt the cheese and add milk to reach desired consistency. Serve warm. Enjoy!

  Ingredients

  • 1 Cup cheese, grated