Pasta with pumpkin cheese sauce

If you want something new and unusual, take advantage of our recipe - pasta with a delicate sweet-creamy taste will make your dinner unforgettable.

Ingredients

• Small butternut squash - 1 Piece
• Horn paste - 360 Grams
• Salt - 1 Piece
• Unsalted butter - 2 Tbsp. spoons
• Flour - 2 Art. spoons
• Mustard Powder - 1/2 Teaspoon
• Monterey Jack Cheese - 120 Grams
• Spicy Cheddar Cheese - 120 Grams

Directions

1. Preheat the oven with the rack in the middle position to 220 degrees. Cut the pumpkins in half lengthwise, scoop out the seeds and place the halves, cut down, on a baking sheet lined with parchment. Bake for 25-35 minutes, or until the butter knife is inserted into the pumpkin and meets resistance.
2. Scrape out 2 cups of pumpkin pulp and mash with a fork. You can also stir the pulp in a blender or food processor to a puree consistency. Meanwhile, in a large saucepan, bring water to a boil over high heat. Once the water boils, add about 1 tablespoon of salt, butter and paste. Cook the pasta until soft. Drain the water and return the paste to the pot.
3. Melt the butter in a medium saucepan over medium heat. Add flour and mustard. Beat for 1 minute, then gradually beat with milk. Bring mixture to a boil over medium heat, stirring frequently, then reduce heat to medium-low and simmer for 5-6 minutes, until mixture reaches the consistency of heavy cream. Add cheese, ½ teaspoon salt and pumpkin pulp. Cook, stirring occasionally, until the cheese is melted. Pour the resulting sauce over the pasta.
4. Stir the pasta thoroughly with the pumpkin cheese sauce. Serve immediately.