| 1. |
Brown grown beef until cooked and set aside. |
| 2. |
Sautée onions, garlic, mushrooms and butternut squash in olive oil until fragrant. Meanwhile start cooking pasta according to package. |
| 3. |
Add chicken broth, salt, pepper, nutmeg and thyme to vegetables and bring to a boil. Reduce heat and simmer covered until soften, about 10-15 minutes, stir occasionally. |
| 4. |
Use immersion blender, blender or food processor to blend all the sauce ingredients to a fairly smooth texture. Add milk and process again until smooth, add 1/4 cup of cheese and mix once more. |
| 5. |
Mix in the sauce, ground beef and drained pasta all together, transfer to a casserole dish. Top with remaining 3/4 cup of cheese. |
| 6. |
Bake in preheated 350° oven until cheese is melted and crisp to your liking. |
